Name: Thai cucumber pickle
Cook time: 30 min
Total time: 30 min
Ingredients: 6 lebanese cucumbers (780g), halved lengthways, seeded; 1/4 cup (60g) coarse cooking salt; 2 cup (500ml) rice vinegar; 1/2 cup (110g) caster sugar; 2 tablespoon fish sauce; 2 centimetre piece fresh ginger (10g), grated; 2 clove garlic, crushed; 1 fresh long red chilli, sliced thinly; 1 red onion (100g), sliced thinly

Ingredients

6 lebanese cucumbers (780g), halved lengthways, seeded

1/4 cup (60g) coarse cooking salt

2 cup (500ml) rice vinegar

1/2 cup (110g) caster sugar

2 tablespoon fish sauce

2 centimetre piece fresh ginger (10g), grated

2 clove garlic, crushed

1 fresh long red chilli, sliced thinly

1 red onion (100g), sliced thinly

Method

1.Place cucumber in colander; sprinkle with salt. Stand 2 hours. Rinse well under cold water; drain. Pat dry with absorbent paper. Slice cucumber into 1cm-thick slices.

2.Combine vinegar, sugar and sauce in medium saucepan; stir over heat until sugar dissolves. Add ginger, garlic and chilli; bring to the boil. Remove from heat.

3.Place cucumber and onion in sterilised jars; pour vinegar mixture over cucumber. Seal jars tightly; cool. Refrigerate overnight.

Pickle can be stored, in the refrigerator, for up to two weeks. Choose: glossy, firm cucumbers that have no soft spots. Store: them in the crisper of the refrigerator for up to 3 days. Prepare: To seed cucumbers, cut them in half lengthways, then use a teaspoon to run the length of the cucumber, scraping toward you with the spoon facing down. Peeling is a matter of preference, although the thicker-skinned varieties, such as telegraph and green cucumbers, should certainly be considered. Slice: thinly or use a vegetable peeler to make ribbons to add to a salad, or make a salad of dill, white vinegar and cucumber. Cucumber sandwiches have a lovely aristocratic resonance that makes you feel special when eating them. Simply butter good, white bread, add thinly sliced cucumber and trim the crusts. Julienne: cucumber for a crudité platter with a selection of dips. Pickled: cucumber is a classic accompaniment for cold meats or as a pre-dinner snack. Chop: a seeded cucumber finely then mix with yogurt, garlic and lemon for tzatziki, a traditional Greek dip.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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