Chinese

Smashed cucumber and radish pickle

Name: Smashed cucumber and radish pickle recipe
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: /chinese
Ingredients: 2 telegraph cucumbers, halved lengthways, seeds removed, roughly chopped; 1 bunch radishes, trimmed, quartered (smaller radishes halved); 125ml tamari; 2 tsp finely grated garlic; 2 tsp finely grated ginger; 80ml sesame oil; 2 tsp caster sugar; 20.00 ml Chinese black (chinkiang) vinegar (from Asian food shops); 20.00 ml spicy chilli oil (we used Lao Gan Ma Spicy Chilli Crisp – from Asian food shops), plus extra to serve; Toasted white sesame seeds, to serve

Rate now

20m

Jump to recipe

by Andrew McConnell

Chef, restaurateur and delicious. contributor

Jun 01, 2017

This fragrant pickle makes a great accompaniment to any Chinese feast.

Recipe by Andrew McConnell, of Melbourne's Ricky & Pinky.

2 telegraph cucumbers, halved lengthways, seeds removed, roughly chopped
1 bunch radishes, trimmed, quartered (smaller radishes halved)
1/2 cup (125ml) tamari
2 tsp finely grated garlic
2 tsp finely grated ginger
1/3 cup (80ml) sesame oil
2 tsp caster sugar
1 tbs Chinese black (chinkiang) vinegar (from Asian food shops)
1 tbs spicy chilli oil (we used Lao Gan Ma Spicy Chilli Crisp – from Asian food shops), plus extra to serve
Toasted white sesame seeds, to serve

Method

1.

Combine the cucumber and radish in a bowl. Cover and chill until required.
2.

Combine the tamari, garlic, ginger, sesame oil, sugar, vinegar and chilli sauce in a separate bowl and set aside until needed.
3.

Using a mortar and pestle, pound the cucumber and radish gently until the skins are slightly cracked.
4.

When ready to serve, toss dressing through the cucumber mixture. Transfer to a serving bowl and sprinkle with toasted sesame seeds. Serve with extra chilli sauce on the side.