This pickle keeps well for a few days in the refrigerator, and it is an easy 'whip it up in the morning' to use with the evening seafood meal.
It's a great addition served in a bowl on a cheese board or platter with crusty bread and crackers.
Think wine and cheese.
Think party plate food.
It's an easy pickle to put together:
All you do is peel long ribbons from one cucumber.
Add the vinegar, sugar, ginger and chilli mix, then the onion and the cucumber.
Refrigerate a few hours to pickle before using.
The result is a tasty combination of cucumber with red onion in a sweet chilli marinade with a hint of ginger.
You can serve it as a side with fish.
It's delicious with salmon slices, oven-baked pieces or smoked salmon dips, and crusty bread or baguette slices.
Or as a side with pan-fried white fish crumbed and served with a green salad.
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Printable recipe HERE.
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Serving Idea:
Quick Pickled Cucumber Ribbons With Onions
You Will Need:
One medium sized cucumber
Pinch of chilli flakes or 1/2 teaspoon of Chilli Sauce.
2 teaspoons of minced ginger paste.
1/2 cup of rice wine (or Sushi) vinegar
1/4 cup of fine white caster sugar
1/2 a thinly sliced red onion
Method:
Peel long ribbons from the flesh of one medium size cucumber.
Place in a bowl with the red onion, ginger, and chilli.
In a small pot, heat the vinegar and the sugar.
Stir until the sugar is dissolved.
Add the ginger and chilli. Mix.
Add the onion and the cucumber.
Place in refrigerator for 2 hours before using, tossing to mix at least once during chilling time.
Makes about 1 cup.
#cucumberrecipes #pickles #quickpickles
