Hot & sour cucumber

Home » Sharon Vollner » Hot & sour cucumber

2 April 2022

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Pickled cucumber is just the thing to cut through a deliciously rich dish such as pork belly.

Makes 3-5 jars


3 telegraph or regular cucumbers

2 small onions

2 teaspoons salt

2 red chillies, halved lengthwise and deseeded

2 teaspoons mustard seeds

½ teaspoon ground turmeric

2 star anise pods

½ cup caster sugar

200ml apple cider vinegar


1. Split cucumbers in half lengthways and cut into lengths to fit your jars. Using a sharp knife, mandoline or vegetable peeler, cut each half into thin strips. Peel and finely slice the onions. Place cucumbers and onions in a colander, sprinkle salt over top, and leave to sit for 1 hour. Drain and pack vegetables into sterilised jars along with chilli, mustard seeds, turmeric and star anise.

2. Combine sugar and vinegar and bring to the boil. Stir until the sugar dissolves. Pour the liquid over the vegetables, diving it evenly between jars. Top each jar up to overflowing with boiling water. Seal and leave for at least 24 hours.

3. Store in a cool, dark cupboard.


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