Cucumber pickle

From issue #10.
Photography by Photography by Vanessa Wu.

    INGREDIENTS

    50 ml rice vinegar
    1⁄2 cup caster sugar
    1⁄2 teaspoon salt
    2 cloves garlic, thinly sliced
    2 cm piece ginger, peeled and julienned
    1 long red chilli, seeded and finely sliced
    1 large telegraph cucumber, halved lengthwise, seeded and sliced 1⁄2 cm

    METHOD

    Combine the vinegar, sugar, salt, garlic and ginger in a saucepan and bring to the boil. Simmer for 2 minutes then cool. Put the chilli and cucumbers in a large bowl. Pour over the cooled vinegar mixture and toss. Leave for at least 1⁄2 an hour.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    Issue #119
    Check out our
    latest issue:

    Issue #119

    Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!