You are here:

Pickled cucumber

James Martin from James Martin's Favourite Feasts
For a splendid accompaniment to salmon and rice noodles, try James Martin's hot cucumber pickle with the zing of Szechuan pepper

Pickled cucumber

Method

1. Using a teaspoon, scrape out the seeds from the cucumber halves. Cut the cucumber into matchsticks, then sprinkle with the salt and leave to stand for 1 hour. Rinse the cucumber and squeeze out any excess moisture.

2. Heat the oil in a wok and stir-fry the dried chillies until blackened, then remove from the heat. Add the ginger, fresh chilli, mushrooms, vinegar, sugar and Szechuan peppercorns and stir.

3. Add the cucumber to the mixture and spoon into sterilised jars. Leave to marinate for 2 days before serving.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 15 min, 15 mins, plus three days marinating
Cook: 5 min

Ingredients
1 Cucumber, peeled and halved lengthways
2 tbsp sea salt
55ml groundnut oil
2 small dried red chillies
2.5 cm length fresh Ginger, peeled and cut into matchsticks
1 fresh red chilli, deseeded and cut into matchsticks
5 shiitake mushrooms, sliced
75ml rice wine vinegar
1 tbsp caster sugar
1/4 tsp Szechuan peppercorns, toasted and ground