Pickled Cucumber

Use this with crab crème brulee, goat’s cheese mousse and green salads, for a sweet and sour slightly hot bite.


  • 1 cucumber
  • 1 pinch salt
  • 50 g caster sugar
  • 50 ml white wine vinegar
  • 1 tsp sweet chilli sauce


  1. Slice the cucumber as thinly as you can. A mandolin is perfect for this job.
  2. Salt, rest and rinse the cucumber as before.
  3. While the cucumber is resting, bring the sugar, vinegar and chilli sauce to the boil and reduce for 30 seconds.
  4. Take off the heat and allow to cool completely.
  5. Dry the cucumbers, place in a bowl and add the liquid.
  6. This will keep in the fridge for 2-3 days. Any more and the cucumber looses its colour.


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