Asian Pickled Cucumber

I needed to make some pickled vegetables to round out my South East Asian charcuterie board at the last minute. As always, I can count on Mrs Leong’s Best of Singapore Cooking. This cookbook has accompanied me through countless hours in the kitchen. I’ve made only a quarter of the recipe and omitted the shallots. Easy last minute recipe, and a great appetizer to get you ready to dig in!

My favorite cookbook
I made only a quarter of the recipe.


  • 1 lb cucumber, peeled and seeded
  • 1/2 Tbsp salt
  • Vinegar to boil vegetables
    • 2 oz vinegar
    • 2 oz water
    • 1/2 Tbsp sugar
  • Spice paste
    • 1/2 oz shallots, thinly sliced
    • 1/4 oz garlic, minced
    • 1/4 thumb-size ginger, grated
    • 1/4 thumb-size tumeric, grated
    • 1/4 Tbsp shrimp paste
  • 1 oz oil for frying paste
  • 4 oz vinegar
  • 2 oz water
  • Salt and pepper to taste
  • 1 tsp toasted sesame seeds


  1. Cut cucumber into two inch sticks
  2. Massage 1/2 Tbsp salt into the cucumber sticks and leave overnight in the refrigerator to draw out the water.
  3. The next day rinse and squeeze the cucumber lightly and pat dry.
  4. Fry spice paste with oil over medium heat until fragrant. Stir in the cucumber sticks. Transfer to a glass jar and set aside.
  5. Bring 4 oz vinegar and 2oz water to boil. Add salt and sugar to taste. Cool completely.
  6. Pour cooled vinegar mixture over cucumber in the glass jar. Sprinkle toasted sesame seeds on top.
  7. Cover and chill in refrigerator until ready to use.
My new friend in the kitchen – the blue garlic/ginger grate plate. Grates the aromatics nicely.
Fry spice paste till fragrant.
The final product. Goes well with rest of the fixings for Nasi Lemak.

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