Pickled cucumber

Pickled cucumber

2.67 from 9 votes
Course Side Dish
Cuisine Indian
Servings 250 ml


  • 1 cucumber
  • 1 tsp sea salt
  • 50 g caster sugar
  • 1 tsp coriander seeds
  • 1 tsp. mustard seed
  • 150 ml white wine vinegar
  • 300 ml water


  • Thinly slice the cucumber to a thickness of 2 mm slices. To remove some bitterness, you can brine the cucumber for 30 minutes. Combine the sliced cucumber and salt in a bowl, toss well then leave to stand for 30 minutes. Overwise, continue to the next step.
  • To make the pickling liquid, in a saucepan bring the sugar, coriander seeds, mustard seed,vinegar and water to a gentle simmer, for 2-3 minutes until the sugar is dissolved and the coriander seeds infused. Remove from the heat and then leave to cool
  • Remove any salt from the cucumbers and drain any excess liquid, then transfer to a bowl or jar and cover with the pickling mixture.
  • Cover and transfer to the fridge for at least three hours before serving, preferably overnight
Keyword Kevin Dundon, side dish

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