Ginger Pickled Cucumber


  • 1 whole cucumber as fresh and firm as possible
  • 7 cm fresh root ginger, a nice big fat piece
  • 1 tsp salt
  • 65 ml cider vinegar
  • 55 g caster sugar


  1. Wash the cucumber and dry it. Score down the cucumber skin with a fork, you’ll need to do this fairly hard so you can see the pattern appear in the surface. Then slice the cucumber in thin slices
  2. Pop the slices of cucumber into a big bowl and sprinkle with salt, mix well so all of the slices are covered. Leave to soak for 10 to 15 minutes so they absorb the salt
  3. Rinse the slices really well in cool water, then drain and pop them back into a clean big bowl
  4. Peel and grate the root ginger. (You can do this whilst the cucumber slices are soaking in the salt)
  5. Add the sugar and the ginger mix to a small bowl, then pour on the cider vinegar and mix well. Pour the sugar, ginger and vinegar mixture over the cucumber. It might look like there isn’t much pickling liquid but there will be plenty
  6. Bottle in sterilised jars, label and chill for at least an hour before serving

Recipe Notes

Delicious with most meals as an accompaniment, a relish or just have on a tuna sandwich instead of adding fresh cucumber.  If you don’t like ginger, try using dill or chillies or anything else – there are so many possibilities.

You can watch the Cook Fresh video HERE

And dowload the RECIPE to try for yourself

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