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.


  • 4 medium Cucumbers peeled

  • 0.25 cup Fish sauce

  • 1 teaspoon sea salt

  • 1 cup white wine vinegar

  • 0.75 cup white sugar extra

  • 1 tablespoon Lemon Juice

  • 1 large Red chilli finely sliced on the diagonal

  • 1 teaspoon Sichuan salt and pepper


  • 1.

    Cut cucumbers in half lengthways and scoop out the seeds using a spoon.

  • 2.

    Place cut-side down on a chopping board and slice on the diagonal into 2 cm (1 in) pieces.

  • 3.

    Combine in a bowl with sugar and salt, mix well and leave to stand for 1 hour.

  • 4.

    Meanwhile, combine vinegar and extra sugar in a small heavy-based saucepan and stir over heat until sugar dissolves.

  • 5.

    Simmer, uncovered and without stirring, for about 8 minutes, or until reduced by one-third and slightly syrupy – you should have about a cup.

  • 6.

    Set aside to cool.

  • 7.

    Drain away any excess liquid from cucumbers.

  • 8.

    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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