Spicy cucumber pickle

Name: Spicy cucumber pickle
Total time: 1 h 10 min
Yield: 1 large jar
Cuisine: asian
Ingredients: 6 pickling cucumbers or 2 regular-sized cucumbers; 2 banana shallots; 2 teaspoons mustard seeds; ½ teaspoon ground turmeric; 2 star anise; 75 g caster sugar; 150 ml vinegar

Mustard, turmeric & star anise

Makes 1 large jar

Cooks In1 hour 10 minutes

DifficultySuper easy

Jamie Magazine Vegetables Christmas Asian Gift Sides

Nutrition per serving

Calories 37 2%
Fat 0.6g 1%
Saturates 0g 0%
Sugars 7.2g 8%
Salt 0.6g 10%
Protein 1g 2%
Carbs 7.2g 3%
Fibre 0.6g -

Of an adult's reference intake

Jamie Magazine

By Charlie Clapp

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Ingredients

6 pickling cucumbers , or 2 regular-sized cucumbers
2 banana shallots
2 teaspoons mustard seeds
½ teaspoon ground turmeric
2 star anise
75 g caster sugar
150 ml vinegar

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Jamie Magazine

By Charlie Clapp

Tap For Ingredients

Method

Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.