• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 2 Japanese cucumbers
  • 1 carrot
  • 1 red chilli, halved and seeded
  • 5 tbsp white rice vinegar
  • 2 tbsp castor sugar
  • Pinch of salt


  1. Cut cucumbers and carrot into 4cm strips. Cut chilli into thin strips. Combine all vegetables in a ceramic container.
  2. Pour in vinegar and stir in sugar to mix. Transfer all the ingredients into a big glass jar.
  3. Cover and chill the pickle in the refrigerator overnight.
  4. Serve the appetiser the next day.

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