Instant cucumber pickle

Preparation info

    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This spicy pickle can be eaten the day after it is made.


  • 200-300 g/7-11 oz cucumber
  • ½ wineglass of white wine vinegar


  1. Partly peel the cucumber lengthways, then cut it in half lengthways, remove the seeds and cut into 2.5 cm/1 inch batons.
  2. Bring the vinegar, water and salt to the boil, add the ginger while still boiling, then add the cucumber and cook for a minute or two until the cucumber is al dente.
  3. Cool as quickly as possible, then pop it into a clean jar w