Jamie Oliver

Spicy cucumber pickle

Spicy cucumber pickle

Makes 1 large jar
Cooks In1H 10M
DifficultySuper easy
Nutrition per serving
  • Calories
    37
    2%
  • Fat
    0.6g
    1%
  • Saturates
    0g
    0%
  • Protein
    1g
    2%
  • Carbs
    7.2g
    3%
  • Sugars
    7.2g
    8%
  • Salt
    0.6g
    10%
  • Fibre
    0.6g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Charlie Clapp

Save money on a subscription to Jamie Magazine!

Tap For Method

Ingredients

  • 6 pickling cucumbers , or 2 regular-sized cucumbers
  • 2 banana shallots
  • 2 teaspoons mustard seeds
  • ½ teaspoon turmeric
  • 2 star anise
  • 75 g caster sugar
  • 150 ml vinegar
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Charlie Clapp

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then into fingers. Peel and finely slice the shallots.
  2. Put the cucumbers and shallots in a colander. Sprinkle over 2 teaspoons of sea salt. After 45 minutes, rinse well.
  3. Combine all the other ingredients in a pan and bring to the boil. Stir until the sugar dissolves.
  4. Fit the cucumbers snugly into a Kilner jar, then pour over the liquid. Seal and leave for at least 24 hours.

Tip

View Comments
Nutrition per serving
  • Calories
    37
    2%
  • Fat
    0.6g
    1%
  • Saturates
    0g
    0%
  • Protein
    1g
    2%
  • Carbs
    7.2g
    3%
  • Sugars
    7.2g
    8%
  • Salt
    0.6g
    10%
  • Fibre
    0.6g
    -

Of an adult's reference intake