For the pickled cucumber, using a sharp knife or mandoline, slice the cucumber thinly
Preheat grill and oil grates. Season salmon fillets and brush with oil. Grill for 3 mins, or until skin is crispy. Flip over and cook for 2 mins, or until cooked to your liking.
Meanwhile, to make the pickled cucumber salad, combine all ingredients and toss gently to combine. Season to taste.
Serve salmon with pickled cucumber salad. Garnish with dill sprigs.
Pickled Cucumber and Carrot: Mix the rice vinegar, sugar and sea salt in
For the cucumber jelly, combine vinegar, sugar, 100ml water and a
With a vegie peeler, slice the cucumber into ribbons discarding the seedy centre.
Bring the fish sauce, vinegar, brown sugar, turmeric, onion wedges and sliced chilli to the boil. Simmer a few minutes, then remove from the heat and toss through the cucumber ribbons. Allow to cool.
Add in the remaining herbs and veg and serve.
Set aside.
Meanwhile, place vinegar and sugar in a small
Using a julienne peeler, a peeler or grater, shred the cucumber and carrots into long strips.
In a mixing bowl, combine the vinegar, sugar, mustard, coriander, black pepper and red pepper flakes. Whisk in the oil and toss with the carrots and cucumbers to coat.
Garnish with the cilantro. Chill until ready to serve.
Wash and dry cucumber. Slice very thinly without peeling. Place in serving dish.
Mix together, vinegar, water, salt, pepper, and sugar. Pour this over cucumbers. Sprinkle with optional dill.
Let stand 2-3 hours in refrigerator before serving.
hrough the surface of the cucumber, vertically downwards, to obtain a
Combine the vinegar, water and sugar in a medium saucepan over low heat.
Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil.
Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl.
Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.
In a glass bowl or crock, layer cucumber and onions.
In a medium saucepan, combine sugar, vinegar, salt, mustard, celery seed, and turmeric.
Bring to a boil; stir until sugar dissolves. Pour over cucumber and onions.
Cool.
Cover tight.
Refrigerate for 24 hours.
Store in refrigerator for up to a month.
Layer the sliced onions and cucumber in a large non-metallic
place sliced cucumber and onion in pint mason jar.
mix vinegar and water and pour into jar to the fill line.
add the remaining ingredients.
seal jar and refrigerate at least 1 day.
good for about 1 week.
Mix water, vinegar and sugar in a bowl until the sugar has dissolved.
Mix in the cucumber, ginger and onion.
Refrigerate for several hours until ready to serve.
In a large bowl combine the carrots, cucumbers and daikon.
In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.
Wash the cucumber and cut or slice as thin as possible, preferably so thin that each slice flops back and forth when held between two fingers.
Mix the marinade except the parsley and place the cucumber slices in the marinade for a minimum of 15 min,.
Sprinkle with parsley and serve.
Chop up cucumber, place in a bowl or small container with a lid.
Add vinegar, stir to coat the cucumber in vinegar, or gently shake the container with lid.
Enjoy immedately or put in the fridge or pack in an insulated lunch kit with an ice pack for a few hours with your lunch.
Note - this recipe is best cold.
Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes.
Rinse cucumbers under cold water to remove salt.
Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve.
Pour over cucumbers.
Marinate cucumbers overnight in refrigerator in sealed container.
Slice cucumber (pickle style). Slice tomatoes and onion into small pieces. Combine all the ingredients. Allow to set for awhile. Refrigerate and serve.
litres water.
spiced vinegar.
method.
Place the