toodle.

Pickled Cucumber with Chilli

A quick pickling technique using cucumbers, chili oil, and rice vinegar for a crunchy, salty-sour side dish.

VegetarianHealthySide DishSpicyPickledCucumber

Estimated Nutrition

Per Serving Total
Calories 78.1 kcals 312.4 kcals
Carbohydrates 4.6 grams 18.5 grams
Fat 6.2 grams 24.8 grams
Protein 1.1 grams 4.2 grams
Cook Time
0 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2
pinch
Caster Sugar
CondimentsSauces
15
ml
Chinese Clear Rice Vinegar
cider vinegar is a suitable alternative
5
ml
Chilli Bean Paste
NutsSeeds
1
clove
Garlic
peeled and minced
OilsFats
5
ml
Chilli Oil
15
ml
Toasted Sesame Oil
Vegetables
4
piece
Cucumber
sliced in half lengthways, de-seeded, cut into long wedges and 1cm pieces
1
piece
Red Chilli
fresh, de-seeded and cut into small strips

Steps

  • Combine all marinade ingredients in a bowl.
  • Add sliced cucumbers and marinate in the fridge for 20 minutes.
  • Divide the mixture between small bowls and garnish with chilli strips.
  • Serve immediately or store in sterilized glass jars for up to one week.