Ginger cucumber pickle
(at time of publication)
- 1 cucumber, thinly sliced
- ½ teaspoon salt
- 1 shallot, very finely sliced
- ¼ cup fresh dill
- 5 teaspoons white wine vinegar
- 1 tablespoon castor sugar
- 4cm piece fresh ginger, grated
- 1 teaspoon mustard seeds
1 Toss cucumber in salt then place in a colander. Cover with a small plate and place a weight on top. Set aside over a sink or larger bowl for 20 minutes.
2 Remove plate and gently squeeze cucumber to remove excess liquid. Pat dry with paper towel.
3 In a shallow dish, arrange cucumber. Add shallot and dill.
4 In a cup, combine remaining ingredients. Pour over cucumber.
5 Leave for at least 1 hour before serving, or transfer to a jar. Keep chilled and use within 2 days.
Make it vegan: Use a vegan vinegar.
Perfect as a topping in a burger, open sandwich or with salmon.
Nutrition Info (per serve)
Total fat 0g
–Saturated fat 0g
Dietary fibre 1g
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