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These make a wonderful accompaniment to a banquet served for a long lunch! Refreshing, salty, sweet, sour and spicy – YUM!!!
Serve as a side dish to accompany a meal or as part of a banquet for 6–8.
Cut cucumbers in half lengthways and scoop out the seeds using a spoon.
Place cut-side down on a chopping board and slice on the diagonal into 2 cm (1 in) pieces.
Combine in a bowl with sugar and salt, mix well and leave to stand for 1 hour.
Meanwhile, combine vinegar and extra sugar in a small heavy-based saucepan and stir over heat until sugar dissolves.
Simmer, uncovered and without stirring, for about 8 minutes, or until reduced by one-third and slightly syrupy – you should have about a cup.
Set aside to cool.
Drain away any excess liquid from cucumbers.
Add cooled vinegar syrup and remaining ingredients to pickled cucumbers and transfer to a serving bowl.
Note:This dish should be served on the day of making.
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