Spicy quick-pickled cucumbers
This is our new favorite recipe for quick-pickled cucumbers, it requires a bit of cooking but doesn’t need any alcohol and doesn’t taste like it.
Yields 500 g
- 4 medium cucumbers
- 2 pods of dried star anise
- 1 teaspoon of sesame oil
- 1 teaspoon of toasted sesame seeds
- 2 teaspoons of chile flakes
- 1 teaspoon of coconut sugar
- 1 handful of black peppercorns
- ½ teaspoon of cumin seeds
- 1 tablespoon of kosher salt
- 1 limejuice
- 2 tablespoons of vinegar
- ¼ cup of water
- In a frying pan set over medium heat, toast star anise for a few minutes, until it releases its fragrance.
- While the start anis is toasting, trim the cucumbers, and slice them into 1/2 cm disks.
- Add a bit of sesame oil to the pan. Once it starts to shimmer, add the cucumbers.
- Add the
1 teaspoon of toasted sesame seeds, 2 teaspoons of chile flakes, 1 teaspoon of coconut sugar, 1 handful of black peppercorns, ½ teaspoon of cumin seeds, 1 tablespoon of kosher salt, lime juice, 2 tablespoons of vinegar, and ¼ cup of water; and stir thoroughly.
- Bring to boil, and cook for
1–2minutes more, until the cucumbers just start to soften and absorb the sauce.
- Transfer the cucumbers with the sauce into a sealable container, and refrigerate for at least 30 minutes before serving.
Notes & tips
Keep the pickled cucumber in the refrigerator for up to 2 weeks.
This recipe is based on Roy Choi’s recipe from MasterClass.