My Little ROCK – Reliable Organised Cooking Kitchen
– Asian Cucumber Pickles –
These Asian cucumber pickles are really easy to make and a delisious side dish to any Asian meal. They are bursting with flavour and every bite gives you the crunch of the cucumber, punch of the soya sauce followed by a sour, salty, sweet and spicy hit. I found the recipe in Bill Grangers recipe book called Bill’s Everyday Asian, I’ve made a few alterations to his recipe with my choice of cucumber and the time to table but basically me and Bill are on the same page with this dish!
Makes 1 large jar
Time to Table:
Overnight – The longer you leave them the spicier they get!
Number of Ingredients:
6 tablespoons rice vinegar
2 tablespoons caster sugar
6 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon dried chilli flakes
1 continental cucumber (320g)
- Measure out all the ingredients.
1. Top and tail your cucumber.
2. Cut it in half.
3. Remove the seeds (This is optional). I use a melon scoop for this job.
4. Lay the cucumber skin side down.
5. Slice your halves into quarters.
6. Dice the cucumber into 1 cm pieces.
7. Find a large jar to store your pickled cucumbers in, if you don’t have one you could just use a bowl.
8. Add your chilli flakes.
9. Add your caster sugar.
10. Pour in your rice vinegar.
11. Add your sesame oil.
12. Add the soy sauce.
13. And finally drop in your cucumbers.
14. Put the lid on the jar and give it a shake. Open it and gently push down the cucumbers so they are covered in as much liquid as possible.
15. Put your jar of pickles in the fridge for a minimum of 1 hour prior to serving. You can eat them after an hour but if you leave them overnight the flavour of the chilli intensifies.
Hints and Tips:
- These keep well in the fridge for a few days however the longer you leave them the hotter they get!