Mei-Mei's Cucumber Pickle

By Mei-Mei Heryet
22nd August 2011

A sweet and sour pickle that is particularly good with curry. Think of it as more of a cucumber and carrot salad than as a pickle.

Ingredients
1 cucumber - with skin on but de-seeded and cut into strips about finger length
½ a medium carrot - cut into thin strips about finger length
1 inch of ginger - cut into matchsticks
1 teaspoon of mustard seeds -- cracked/broken with the back of a heavy spoon
4 cloves of garlic - cut into strips
6 desert spoons of sugar
½ teaspoon of tumeric
1 teaspoon of salt
? malt vinegar
Method
  1. lightly fry garlic, ginger and mustard seeds -- but do not allow to brown
  2. add malt vinegar
  3. add the sugar, turmeric and salt and bring to the boil
  4. Now use your judgement -- add the cucumber and carrots and:
    • either remove from the heat and blanch for a minute or so - if you have sliced the vegetables very thinly
    • or continue over the heat until the vegetables have softened a little - if they are sliced more thickly
  5. decant into a jar, and serve cold

Source: Mei-Mei Heryet's private and very secret recipe book.

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