Sweet & Sour Exotic Pickled Cucumber, quick & easy' 'Yum! Bright taste with nice subtle chilli kick.' Taster |
67's recipe* needs hardly any prep time (though there is some waiting time) but the results are a treat. Crisp, slightly salty & slightly sweet, the cucumber have a definite Oriental bent. They'll be popular and friends will beg for the recipe.
Sugar and salt are kept to a minimum.
Cost: £1'ish
Makes: enough for several but recipe multiplies easily
Ingred:
1 cucumber, thinly sliced
Dressing
1 tbsp white wine vinegar
1 tsp maple syrup or caster sugar
1tbsp toasted sesame oil
1 tsp reduced-salt soy sauce
1 tbsp chopped parsley or cilantro
half small fresh chilli, finely diced (pref) or generous pinch chilli flakes
2 tsp light veg oil
2-3 grated cloves garlic
Garnish (opt)
toasted sesame seeds
Method:
- If cucumber is not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse
- Slice cucumber thinly (a mandolin is useful here). salt lightly; leave 10 mins; rinse well, drain
- In a separate bowl, mix vinegar, sugar and other aromatics; stir
- Press cucumber slices between layers of kitchen paper to remove excess moisture; add to dressing, tossing until all are coated
- Pour cucumber & dressing into a sealable plastic bag; slosh the contents around a bit. Refrigerate for at least 4 hours, turning now and again until ready to serve.
'Bright taste that goes great with the Camembert I'm having. The cucumber softened nicely and the chilli gives a nice subtle kick.' Political Agent
*adapted from Waitrose magazine
More sides on NavBar/Recipes II/Sides...
Please leave a Comment in the box below
This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.
No comments:
Post a Comment