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Cucumber, pineapple and chilli pickled salad

Adam Liaw
Adam Liaw

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Cucumber, pineapple and chilli pickled salad.
Cucumber, pineapple and chilli pickled salad.William Meppem

This lovely sweet-and-sour side dish is a perfect refresher with a rich, braised curry. Just pour over the vinegar syrup dressing and serve it immediately.

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Ingredients

  • 2 Lebanese cucumbers, peeled and sliced

  • 2 cups fresh pineapple pieces

  • 3 eschallots, sliced

  • 2 large red chillies, cut into thick slices

Vinegar syrup

  • ½ cup white vinegar

  • ½ cup sugar

  • ½ tsp salt

Method

  1. To make the syrup, place vinegar, sugar, salt and ½ cup of water in a saucepan and bring to a simmer, stirring until the sugar is dissolved. Allow to cool to room temperature. Combine the cucumber, pineapple, eschallots and chillies in a non-reactive bowl, pour the syrup over the top and serve immediately at room temperature. You can refrigerate for later use and it will become a more conventional pickle.

    Serve with: Adam Liaw's kuku paka 'curry' recipe

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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