Sichuan Pickled Cucumber & Black Shiitake

Preparation info
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By Neil Perry

Published 2008

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This is a classic pickle that is so easy to make. I assure you that once you taste it, you will always have some in the fridge, where, by the way, it should last for at least two weeks. It is the foundation of a few classic Rockpool salads and is great with cold cuts like white-cut chicken, barbecued pork and tea eggs. If you love pickles, you will probably find yourself eating this with roast beef or chicken sandwiches.