Condiments, Salad, Side dishes, vegetarien

Minty Cucumber and Leftover Fridge Veg Pickle (25p per person)

Being Danish I absolutely adore pickles… we always have something pickled with our food! However, most of these pickles takes forever to make.. and many people back home simply buy it ready made. When it becomes autumn and if Baby “Flipper” and Toddler “Blip” allows me, I’m going to post some traditional Danish pickled recipes here. 

However, I thought I would still post my quick Minty Cucumber Pickle recipe which I mentioned yesterday. It goes so well with Asian flavours, and it’s a brilliant way of using up those sad looking vegetables from the fridge.. 

We had it with the Firecracker prawn, tofu and Chinese leaves stir-fry I made yesterday. Now, this is a very quick and more or less instant pickle, so it will only last a few days in the fridge. Also, you can use more or less what vegetables you got in the fridge or even just with cucumber and mint. Depending on what I’m serving it with, I sometimes, add some chilli flakes, but as my dish from yesterday was rather spicy in itself it wasn’t needed. 

I had some radishes and daikon that also needed using up, you could make it and it will be ready after 30 minutes. I would recommend to put the mint in at the last minute, however, if you put it in at the beginning it still tastes yummy!.

Minty cucumber pickle

Serving size – approximately 6 people

Ingredients:

1 Tbsp. Rice Vinegar
2 Tsp Toasted Sesame Oil
1 Tsp Sea Salt
1 Tsp Black Pepper
1/4 cucumber finely sliced
1/4 Daikon finely sliced
Handful Radishes, finely sliced
Small bunch of fresh mint leaves, chopped
1/2 Tbsp. Sesame Seeds (optional)
1/2 Tbsp. Chilli Flakes (optional)

Method:

  1. In a bowl, add the rice vine vinegar, sesame oil, salt and pepper together and give it a good stir. 
  2. Then finely slice the cucumber, daikon and radishes and put them in the bowl with the marinate and make sure it is proper mixed together. 
    You can use a knife if your knife skills are good enough, I used my mandolin, but be careful with your fingers!
  3. If you got the time, leave the marinate/mixture up to 30 minutes to get a nice pickle taste to it. – you can leave out this step. 
  4. Now add the chopped mint and the sesame seeds (and Chilli if using) to the pickle and mix well and it is ready to be eating. 

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017).

Rice Vinegar 20p
Toasted Sesame Oil 20p
Sea Salt 10p
Black Pepper 3p
Cucumber 13p
Daikon 18p
Radishes 10p
Mint leaves 18p 
Sesame Seeds 10p
Chilli Flakes 5p

Total cost £1.47 – This serves around 6 people so 25p per person. 

 

2 thoughts on “Minty Cucumber and Leftover Fridge Veg Pickle (25p per person)”

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