Cucumber achara (Filipino pickles)

Adam Liaw
Cucumber achara.
Cucumber achara. Photo: William Meppem

These simple and fresh pickled vegetables are usually made with green papaya in the Philippines, but cucumber is a great substitute. Start the recipe the night before you plan to eat it.


2 continental cucumbers, peeled, deseeded and julienned

1 small carrot, peeled and julienned

1 small red capsicum, peeled and julienned

2 tbsp salt

4cm ginger, peeled and julienned

2 eschallots, finely sliced

1 cup white vinegar

80g sugar


1. Toss the cucumber, carrot and capsicum with the salt and place in a sieve. Allow to drain for 15 minutes. Rinse well under running water and drain again.

2. Toss with the ginger and eschallots and place in a plastic container.

3. In a small non-reactive saucepan, bring the vinegar, sugar and 1 cup of water to a simmer, then pour over the vegetable mixture. Allow to cool to room temperature and then refrigerate overnight before serving with my Bicol Express (spicy pork belly stew).