Adam Liaw's cucumber and onion in sweet vinegar

Adam Liaw
Cucumber and onion in sweet vinegar.
Cucumber and onion in sweet vinegar. Photo: William Meppem

To me, this is the perfect side dish for rendang. The sweet and sour pickles cut through the richness of the coconut oil and provide light crunchy texture.


2 continental cucumbers

1 small brown onion, peeled and cut into chunks

1 bird's-eye chilli, sliced

1 tbsp salt

½ cup sugar

¾ cup rice vinegar


1. Peel the cucumber at intervals (alternating strips of peeled and unpeeled) and scoop out the seeds with a teaspoon. Cut the cucumber into rough chunks and combine with the onion, chilli and salt. Toss together and set aside for 15 minutes. 

2. Combine the sugar and vinegar in a non-reactive saucepan and simmer, stirring to dissolve the sugar. Remove from heat. 

3. Rinse the salt from the vegetables under running water. Transfer to a non-reactive container and pour over the warm vinegar. Allow to cool to room temperature, then refrigerate for 1-2 hours before serving. 

Serve with: Adam Liaw's beef short rib rendang

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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