Quick pickled cucumbers
- Sophie Godwin – Cookery writer
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serves 2, as a side
Easy
Prep: 30 mins
no cook
A star rating of 4.9 out of 5.26 ratingsRate
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These surprisingly speedy pickled cucumber ribbons are delicious with any smoked fish, particularly salmon. Add some irresistible crunch to your dish
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Test Kitchen tips for making quick pickled cucumbers:
- This recipe is easy to customise with different aromatics. You could add dill, mustard seeds, peppercorns or finely sliced chilli to the jar, depending on what you are serving the cucumber with.
- Giving the cucumber some time to sit after pickling makes a noticeable difference. Even 20-30 minutes will add plenty of flavour, but it's even worth preparing it a few hours ahead when you can for a stronger sweet-and-sour taste. Giving everything an occasional stir helps the slices pickle evenly if they're not completely covered in the liquid.
- A few thin slices of red onion or radish are an easy addition when you want more colour and crunch. They pickle in much the same way as the cucumber and make a particularly good topping for salads and bowls.
- We love serving these pickles with burgers, sandwiches and barbecued meats, but they're particularly good with rich or spicy dishes. You can also add them to rice bowls, tacos or salads whenever something needs a fresh, sharp crunch.
Ingredients
Nutrition
Units:
MetricUS
-
1 large cucumber
ends trimmed, cut in half widthways and spiralized into thick ribbons
-
1 tsp flaky sea salt
-
1 tbsp white wine vinegar
-
1 tbsp caster sugar
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½ tsp coriander seeds
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a small handful of dill
leaves picked
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Nutrition: per serving
-
kcal70
-
fat1g
low
-
saturates0g
-
carbs12g
-
sugars12g
-
fibre2g
-
protein2g
-
salt2.5g
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Method
-
step 1
Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel.
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step 2
Mix the other ingredients together in a small bowl then stir in the cucumber.
Sophie Godwin
Sophie is a trained chef and cookbook author with 9 years in the food industry; her extensive experience ranges from food writing and styling to presenting live demos and private cheffing. As a former cookery writer for Good Food, she showcased her passion for vegetables, colourful seasonal recipes and hatred of food waste. Sophie has since left in order to pursue her collaborative cooking project, Neighbourhood Ldn. See more of Sophie's recipes
Recipe from Good Food magazine, January 2017
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A star rating of 4.9 out of 5.26 ratings
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