Cucumber pickle
Photography by Photography by Vanessa Wu.
INGREDIENTS
50 ml rice vinegar
1⁄2 cup caster sugar
1⁄2 teaspoon salt
2 cloves garlic, thinly sliced
2 cm piece ginger, peeled and julienned
1 long red chilli, seeded and finely sliced
1 large telegraph cucumber, halved lengthwise, seeded and sliced 1⁄2 cm
METHOD
Combine the vinegar, sugar, salt, garlic and ginger in a saucepan and bring to the boil. Simmer for 2 minutes then cool. Put the chilli and cucumbers in a large bowl. Pour over the cooled vinegar mixture and toss. Leave for at least 1⁄2 an hour.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.