Baking
57 recipes
Pickles are so good! They add a dimension to a meal you didn’t realise you were missing until you add them. It can transform a meal to something special.
A simple and refreshing accompaniment to any Asian meal. It adds a depth of flavour to the meal and a great way to include some vegetables. I particularly love it alongside some crispy pork, or rich, slow cooked lamb as suggested by Neil Perry whose recipes these are based on.
Makes 1 - 2 cups for each pickle. V.Vg.DF.GF if swap soy to tamari.
Pictured: Celery and Onion Pickle (left) and Chinese Cucumber Salad (right)
Chinese Cucumber Salad
Ingredients
- 4 cucumbers
- 2 tbsp rice wine vinegar
- 2 tbsp castor sugar
- 2 tsp soy sauce
- 1 tsp sesame oil
- Pinch salt, pepper to taste
- 1 cm knob ginger, freshly grated
- Optional - fresh sliced chillies and toasted peanuts
- Celery and Onion Pickle
- 1 small white onion, thinly sliced lengthways
- 50 ml white vinegar
- 50 gm white sugar
- 50 gm Celery, cut into julienne - if you can use Chinese Celery
- Chinese Cucumber Salad - Seed and slice the cucumbers (peel if required). Mix all remaining ingredients together and toss the cucumbers in the dressing – chill in the fridge til ready to serve.
- Celery and Onion Pickle - Combine onion with a pinch of sea salt, toss to combine, stand for 10 minutes, then rinse and set aside.
Method
Combine vinegar and sugar in a small saucepan, bring to the boil over medium-high heat, stirring to dissolve sugar. Cook until reduced by half (1-2 minutes), set aside to cool.
Combine Chinese celery, reserved onion and vinegar mixture in a non-reactive bowl, stand for 10 minutes, then serve.
Dietary preferences
- Vegetarian
- Vegan
- Dairy-Free with ingredient checks
- Gluten-Free with substitutions
