Pickled cucumber with chilli

My obsession with pickles started when my mother used to send me off to school with a packed lunch of cold rice, pickles and stir-fried meat and vegetables. The pickles add a salty-sour flavour that is very 'xia fan' – they make plain rice more palatable. This delicious recipe is a quick pickling technique, and the pickle should be eaten within a few days while the cucumbers still retain their crunch and freshness.

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  • 4 small cucumbers, sliced in half lengthways and de-seeded, each half cut into long wedge shapes and then sliced into 1cm/½in pieces

For the marinade

For the garnish

  • 1 fresh red chilli, de-seeded and cut into small strips