Pickled cucumber ribbons
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Pickled cucumber ribbons
This piquant salad is a cooling contrast to spiced meat and fish, or toss it with some prawns or feta for a quick and easy lunch
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
19Kcal
Fat
0gr
Saturates
0gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
0gr
Salt
0.6gr
Yinka Ogunbiyi
Chef and recipe developer Yinka Ogunbiyi has a passion for barbecue technology and is studying for a joint MBA and master’s in biomechanical engineering at Harvard University
See more of Yinka Ogunbiyi’s recipes
Yinka Ogunbiyi
Chef and recipe developer Yinka Ogunbiyi has a passion for barbecue technology and is studying for a joint MBA and master’s in biomechanical engineering at Harvard University
See more of Yinka Ogunbiyi’s recipes
Ingredients
- 1 cucumber
- 2 tsp granulated or caster sugar
- 2 tsp fine sea salt
- 50ml cider or white wine vinegar
- 1⁄2 tsp black peppercorns, coarsely ground using a pestle and mortar
- 1⁄4 red onion, thinly sliced
- a few sprigs of mint and dill, to serve
Step by step
Get ahead
Make the salad a few hours ahead, cover and chill. Top with the herbs to serve.
- Use a peeler to slice the cucumber lengthways into thin ribbons. Discard the inner seedy core as this will make the salad too wet.
- Stir the sugar and salt into 75ml boiling water in a heatproof jug or bowl, then add the vinegar and the peppercorns.
- Lay the cucumber ribbons on a plate in overlapping wavy strips. Spoon half the brine over the cucumber and then cover with a piece of kitchen paper pressed onto the surface.
- Pickle the red onions in the remaining brine for about 15 minutes, until softened.
- Lift the onion slices from their brine and lay on top of the cucumber. Top with small sprigs of mint and dill.
