Malaysian Cucumber Pickle

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

This wonderful pickle is best left for 24 hours before being eaten – if you can resist it. It’ll keep well for over a week in the fridge.


  • 2 cucumbers, cut into 2.5 cm (1 inch) sticks (peel first if you are using a thick-skinned, ridged cucumber)
  • 1 carrot, cut into 2.5 cm (1 inch) sticks
  • 1 onion, finely chopped
  • 1 red chilli pepper; seeded and chopped
  • 2 tablespoons salt
  • 3 cloves garlic, chopped
  • 6–8 shallots, chopped
  • 6–8 dried red chilli peppers, chopped
  • 2.5 cm (1 inch) piece of fresh root ginger; chopped
  • 2 Brazil or 4 macadamia or cashew nuts
  • 3 tablespoons groundnut oil
  • Scant teaspoon mustard seeds
  • 2 generous pinches of ground turmeric
  • 3 tablespoons whole dried prawns, ground - rinse them before use
  • 3 rounded tablespoons white or brown sugar
  • 175 ml (6fl oz) white wine vinegar


Put the cucumbers, carrot, onion and chilli into a dish and sprinkle with salt. Leave to marinate for a couple of hours. Rinse well and dry with kitchen paper.

Using a pestle and mortar or blender, grind the garlic, shallots, dried chillies, ginger and nuts to a paste.

Heat the oil in a pan and fry the mustard seeds for a few seconds. Add the ground ingredients and the turmeric and cook for about 4 minutes. Pop in the dried prawns and cook for 2 minutes, then add the sugar and vinegar.

Cook gently until the mixture becomes quite thick. Adjust the seasoning if necessary. Add the marinated vegetables and toss like a salad. Remove from the heat and allow to cool before spooning into warm clean jars.