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Pickled Cucumber
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Thomas Troisgros

Thomas Troisgros

Pickled Cucumber

20m

A quick-to-prepare and versatile pickle. You can replace the cucumbers with radishes, onions, or any vegetable you'd like—as long as they are thinly sliced.

  • Thinly slice 1 Japanese cucumber using a mandoline. Place it in a heat-resistant container

    Step 0
  • Add 2/3 cup of apple cider vinegar and ½ cup of white sugar to pan over medium heat. Stir

    Step 1
  • Add 1 tsp of salt

    Step 2
  • Add 1 tsp of coriander seeds and 1 tsp of mustard seeds

    Step 3
  • Add 1 garlic clove. Bring to a boil and remove from the heat

    Step 4
  • Pour the liquid over the sliced cucumber. Seal with a lid and reserve. The pickled cucumber is ready

    Step 5
  • Enjoy enhancing your sandwiches or salads with this recipe!

    Step 6

Yield 250 g

  • Japanese Cucumber

    Japanese Cucumber

    1
  • Mustard Seeds

    Mustard Seeds

    1 tsp
  • Coriander Seed

    Coriander Seed

    1 tsp
  • Apple Cider Vinegar

    Apple Cider Vinegar

    ⅔ cup
  • White Sugar

    White Sugar

    ½ cup
  • Salt

    Salt

    1 tsp
  • Garlic

    Garlic

    1 clove

Equipment

  • Mandoline

    Mandoline

  • Heat-Resistant Container

    Heat-Resistant Container

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