Chilli Cucumber Pickle

Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Small cucumbers for pickling are now sold by supermarkets. This is a spicy cure which has a chilli tingle to the tongue. The coriander and cumin seeds in the pickle give it further depth.


  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp



Toast the cumin, coriander and peppercorns in a dry heavy pan for 2—3 minutes over a low heat.

Put into a saucepan with the vinegars, salt, sugar and 300 ml/½ pt of water. Bring to a boil, then leave to cool.

Pack the cucumbers upright into 2 kilner jars or similar and pour over the pickling liquid, distributing the chillies equally between the jars. Peel t