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Cucumber Pickle

Preparation time: 
20
min

You’ll find that standard recipes for cucumber pickle are often (unnecessarily) laden with sugar. Without the sugar rush, this pickle tastes fresh and zingy. It’s perfect as a salad, or leave it longer for a jar of proper pickle — you’ll hardly keep the lid on this beauty!

Nutrition

For
1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!

Ingredients

6–8
servings

    Method

    1. Using a mandolin, or a knife, slice the cucumber slices into thin, 5mm rounds. If you have a Magimix with a slicing blade, it will make quick work of this.
    2. With that said, using a knife to prepare the cucumber is therapeutic, and will give you a chance to practice your knife skills.
    3. Add the cucumber with the rest of the ingredients and allow to pickle for at least 30 minutes, stirring occasionally. You’ll notice that the cucumber will soften, the longer you leave it to pickle. Serve when it has reached your desired tenderness — a crunchy pickle will be more like a salad. Or alternatively, store in a sterilised jar, in the fridge, for up to 2 weeks.

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