Malaysian Cucumber Pickle

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

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

2 cucumbers, cut into 2.5 cm (1 inch) sticks (peel first if you are using a thick-skinned, ridged cucumber

Preserve
Gluten-free

Method

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