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Chilli- pickled cucumbers

Name: Chilli- pickled cucumbers
Yield: 4
Ingredients: 1/4 cup (60ml) rice wine vinegar; 2 tbs salsa picante (Mexican hot sauce – use 1 tbs for mild); 1 tsp dried chilli flakes; 1 tsp caster sugar; 2 shallots, thinly sliced; 500g Lebanese cucumbers, partially peeled, chopped; 2 tbs chopped dill

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by delicious. team

delicious. team

Oct 20, 2018

“Often, when returning from Europe to Australia, we would stop somewhere in Asia. This recipe was inspired by those trips. It’s crunchy and refreshing, great for the warmer months when cucumbers are at their peak. Use these pickles as a garnish for cocktails. They lend a spicy, savoury twist to favourites such as a Bloody Mary.” This is an edited extract from Eat at the Bar by Matt McConnell with Jo Gamvros (Hardie Grant Books, RRP $50). Available in stores nationally. Recipe by Matt McConnell and Jo Gamvros.

1/4 cup (60ml) rice wine vinegar
2 tbs salsa picante (Mexican hot sauce – use 1 tbs for mild)
1 tsp dried chilli flakes
1 tsp caster sugar
2 shallots, thinly sliced
500g Lebanese cucumbers, partially peeled, chopped
2 tbs chopped dill

Method

1.

Combine all the ingredients except the cucumber and dill in a bowl, stirring until well combined. Stir through cucumber, 1/2 tsp salt flakes and 1/4 tsp freshly ground black pepper, and place in the fridge for at least 2 hours before serving. Top with freshly chopped dill. EXTRACT. DEL1118p135

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