Ginger cucumber pickle

This is a classic pickle recipe. The end result is great as a side, or in a sandwich with protein fillings of your choice.

Serves: 8

Time to make: 40 mins , plus 1-2 hours standing

Ingredients

More weights & measures

1 cucumber, thinly sliced
½ teaspoon salt
1 shallot, very finely sliced
¼ cup fresh dill
5 teaspoons white wine vinegar
1 tablespoon castor sugar
4cm piece fresh ginger, grated
1 teaspoon mustard seeds

Instructions

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1 Toss cucumber in salt then place in a colander. Cover with a small plate and place a weight on top. Set aside over a sink or larger bowl for 20 minutes.

2 Remove plate and gently squeeze cucumber to remove excess liquid. Pat dry with paper towel.

3 In a shallow dish, arrange cucumber. Add shallot and dill.

4 In a cup, combine remaining ingredients. Pour over cucumber.

5 Leave for at least 1 hour before serving, or transfer to a jar. Keep chilled and use within 2 days.

Variations

Make it vegan: Use a vegan vinegar.

HFG tip

Perfect as a topping in a burger, open sandwich or with salmon.

Nutrition Info (per serve)

Calories 18 cal

Kilojoules 80 kJ

Protein 1 g

Total fat 0 g

Saturated fat 0 g

Carbohydrates 5 g

Sugar 3 g

Dietary fibre 1 g

Sodium 130 mg

Calcium 10 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Nov 2018

2 comments on Ginger cucumber pickle

Leonie MATTHEWS August 5, 2021 at 10:11 pm #

When do you use the vinegar and spices?

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- Jen deMontalk August 6, 2021 at 1:13 pm #
  
  Hi Leonie
  Thank you for bringing that to our attention. It seems the last two steps had been left off. Those are back on now.
  
  Warm regards
  Jenny de Montalk, Healthy food Guide editor
  
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