Pickled cucumber
By: James Martin From: James Martin's Favourite Feasts
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Pickled cucumber
- Prep time:
- 15 mins, 15 mins, plus three days marinating
- Cook time:
- 5 mins
- Serves:
- 4
For a splendid accompaniment to salmon and rice noodles, try James Martin's hot cucumber pickle with the zing of Szechuan pepper
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Ingredients
- 1 Cucumber, peeled and halved lengthways
- 2 tbsp sea salt
- 55ml groundnut oil
- 2 small dried 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
- 75 ml Mirin, (Japanese rice vinegar)
- 1 tbsp caster sugar
- 1/4 tsp Sichuan peppercorns, toasted and ground
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.
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