This pretty cucumber pickle is delicious served with seared salmon or chicken. Keep any leftover pickle in the fridge and use within a couple of days while the cucumber retains crunch.
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- Prep Time
- Minutes
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- Yield
- 4
Ingredients
- 4 cucumbers
- 1/2 tsp salt
- 4 tbsp rice wine vinegar
- 1 tbsp caster sugar
- 1 red chilli, de-seeded and finely chopped
- 2.5 cm piece fresh root ginger, peeled and grated
Nutrition Info
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1 serving = 50 calories
Instructions
- Using a spiralizer fitted with a ribbon blade, spiralize the cucumber or cut thin circles with a knife. Dry the spiralized cucumber on kitchen paper and then place in a large bowl.
- Whisk together all the remaining ingredients in a small bowl and then pour over the cucumber. Gently toss to coat the cucumber, cover and leave to marinade for at least 1 hour or overnight in the refrigerator.
- To serve, drain the pickle from the marinade.
- Servings : 4
- Ready in : 5 Minutes
- Course : Appetizers
- Recipe Type : Salads, Spiralized cooking
- Ingredient : Caster sugar, Chilli, Cucumber, Ginger root, Rice wine vinegar, Salt, Sugar, Sushi vinegar
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