NewsBite

Advertisement
Good Food logo

Cucumber, pineapple and chilli pickled salad

Adam Liaw
Adam Liaw

Advertisement
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.

Advertisement

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

The best recipes from Australia's leading chefs straight to your inbox.

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

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw

Original URL: https://www.smh.com.au/goodfood/recipes/cucumber-pineapple-and-chilli-pickled-salad-20190305-h1c087.html