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    Cucumber quick pickles with garlic chilli oil

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    Cucumber quick pickles with garlic chilli oil

    By Aya Nishimura

    Using your hands to break up the cucumbers creates uneven shapes that will help the marinade absorb quickly. The chilli oil is also delicious drizzled over noodles or a stir-fry.

    • Gluten Free
    • Vegan
    • Preparation time: 15 minutes + pickling
    • Cooking time: 10 minutes
    • Total time: 25 minutes + pickling

    Serves: 4


    2 large cucumbers
    2 tbsp rice vinegar
    2 tbsp mirin
    2 tsp caster sugar
    1 tsp sea salt

    Garlic chilli oil
    ½-¾ tbsp chilli fl akes
    ½ tbsp sesame seeds
    50ml sunflower oil, or any neutral oil
    3 large cloves garlic, thiinly sliced


    1. Peel the cucumbers in stripes, then cut them in half lengthways, scrape the seeds out with a spoon and discard. Using your hands, snap the cucumbers roughly into small pieces. In a large bowl, combine the vinegar, mirin, sugar and salt, stirring until dissolved. Add the cucumbers and mix well. Leave to stand for 30 minutes.

    2. Meanwhile, for the oil, mix the chilli fl akes and sesame seeds in a small heatproof bowl. Put the oil and garlic in a small pan over a low heat. Gently simmer for 6-8 minutes, until the garlic slices turn a light golden colour (keep your eye on this, as the garlic can burn easily). As soon as they’re golden, remove from the heat and pour the garlic oil over the chilli fl akes and sesame seeds. When you are ready to serve, drizzle the chilli oil over the pickles.

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