Cucumber, pineapple and chilli pickled salad

Name: Cucumber, pineapple and chilli pickled salad
Cook time: 30 min
Yield: 6 as a side dish
Cuisine: African
Ingredients: 2 Lebanese cucumbers, peeled and sliced; 2 cups fresh pineapple pieces; 3 eschallots, sliced; 2 large red chillies, cut into thick slices

Adam Liaw

Updated March 5, 2019, first published March 5, 2019

Cucumber, pineapple and chilli pickled salad.William Meppem

easyTime:< 30 minsServes:6 as a side dish

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.

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

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