Jamie Oliver

Spicy cucumber pickle

Mustard, turmeric & star anise

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%
  • Sugars 7.2g 8%
  • Salt 0.6g 10%
  • Protein 1g 2%
  • Carbs 7.2g 3%
  • Fibre 0.6g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Charlie Clapp
Tap For Method


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

Jamie Magazine

By Charlie Clapp
Tap For Ingredients


  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.


View Comments