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    Thai smashed pickled cucumber

    Lightly bruising cucumbers releases more flavour than cutting them. A quick steep in the Thai spiced vinegar, and they are perfect for a refreshing salad 

    • Gluten Free
    • Preparation time: 40 minutes + pickling

    Serves: 4 - 6


    2 Waitrose Duchy Organic Ridge Cucumbers (700g approx) 
    1½ tsp sea salt
    50g caster sugar
    100ml Aspall Organic White Wine Vinegar
    2 tsp fish sauce
    1 Thai red chilli (from a pack of Cooks’ Ingredients Mixed Chillies)
    25g roasted peanuts, roughly chopped
    3-4 sprigs coriander, leaves only 


    1. Smash the cucumbers with a rolling pin to open them up, then break into bitesize pieces. Place in a colander and sprinkle with salt. Leave for 30 minutes.

    2. Meanwhile, put the sugar in a large bowl and mix in the vinegar and fish sauce. Thinly slice the chilli and add to the vinegar. Stir occasionally until all the sugar has dissolved.

    3. Rinse the cucumber with cold water and pat dry on kitchen paper, stir into the pickling mixture and chill for at least 4 hours, or ideally overnight. Serve sprinkled with peanuts and coriander leaves.

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