Instant cucumber pickle

Name: Instant cucumber pickle
Cuisine: Indian
Ingredients: salt to taste; 2.5 cm/1 inch piece of root ginger, peeled and cut into very, very fine dice; a dash of water to temper to your taste the strength of the vinegar; a dash of water to temper to your taste the strength of the vinegar; 200-300 g/7-11 oz cucumber; ½ wineglass of white wine vinegar; 4 or 5 small fresh green chillies, coarsely chopped

Preparation info

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

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

Ingredients

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

Asia
India
Preserve
Gluten-free
Vegan

Method

Partly peel the cucumber lengthways, then cut it in half lengthways, remove the seeds and cut into 2.5 cm/1 inch batons.
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.
Cool as quickly as possible, then pop it into a clean jar w