Cucumbers are another vegetable that I didn’t like much until I grew my own.

These are salads that are delicious, keep well and can be served with just about anything.

Almost anything can go into a pickle salad

Almost anything can go into a pickle salad

Oriental Pickle Salad

Pickling liquid

Mix together, boil 1 minute and cool:

  • 6 tbs rice wine vinegar
  • 6 tbs caster sugar
  • 6 tbs water
  • salt

The vegetables

Thinly slice and mix together:

  • 2 medium long cucumber, cut lengthwise and scoop out the seeds, slice, sprinkle with salt and leave to drain for 1/2 hour, rinse and squeeze out excess juice
  • 1 carrot
  • 2 bok choy
  • 1/2 red onion
  • 1 tsp ginger
  • add 2 tbs chopped coriander
  1. Pour cooled syrup over.
  2. Let stand for a few hours before serving.
  3. Can be stored in sterilised jars for a week or so.

Hot and Spicy Pickled Salad

 Pickling liquid

  • 6 peppercorns
  • 6 coriander seeds (slightly crushed)
  • 1tsp mustard seeds
  • 1 bay leaf
  • 1/4 cup caster sugar,
  • 1/4 cup water,
  • 1/2 cup red wine vinegar
  • salt

Mix together, boil 1 minute and leave to let the flavours blend and the mix to cool.

The vegetables

  • 2 medium long cucumber, cut lengthwise and scoop out the seeds, slice thinly,
  • 1 carrot, sliced thinly
  • 1/2 red onion, sliced thinly
  • 1 capsicum sliced thinly,
  • 1 or 2 finely sliced chilli
  1. Make a brine using 1/4 cup salt and 2 cups water. Add carrot, onion and cucumber, mixing together. Leave to stand for 1/2 hour. Drain and squeeze out liquid.
  2. Pour cooled syrup over vegetables.
  3. Let stand for a few hours before serving, stirring frequently.

Can be stored in the fridge for a week or so.