Chilli Cucumber Pickle

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Preparation info

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

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 black peppercorns
  • 300 ml/Β½ pt white wine vinegar
  • 150 ml/ΒΌ pt malt vinegar
  • 3 tbsp salt
  • 1 tbsp sugar
  • 900 g/2 lb baby cucumbers
  • 6 hot red chillies
  • 4 garlic cloves



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

Put into a saucepan with the vinegars, salt, sugar and 300 ml/Β½ 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 the garlic cloves and put 2 into each jar.

Keep in a cool dark place for 2β€”3 weeks. Refrigerate after opening.

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