Pickled Cucumber

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 1 telegraph (long) cucumber, halved then quartered and seeds removed
  • 20 g (¾ oz) table salt
  • 250 ml (9 fl oz/1 cup) white vinegar
  • 100 g ( oz) white sugar
  • 125 ml (4 fl oz/½ cup) water
  • 2 cm (¾ inch) piece cassia bark
  • 3 whole cloves
  • 1.5 g finely grated peeled fresh horseradish
  • 3 g (1/10 oz) carrot leaf (from the tops of carrots), washed and shredded


Rub the cucumber with the salt, place in a colander and set aside for 30 minutes to drain.

In a small saucepan, bring the vinegar, sugar and water to the boil, add the cassia bark and cloves and simmer for 5 minutes. Cool to room temperature, then strain, discarding the solids.

Rinse the salt off the cucumber under cold water, pat dry and place in a sterilised glass jar. Pour over the pickling liquid, cover the cucumbers with a weight to ensure they are submerged completely and refrigerate for 3 days before using.

When ready to serve, drain the pickled cucumber and grate using a coarse-blade Microplane*. Mix with the horseradish and carrot leaf. Place in an airtight container and refrigerate until needed.