Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Quick Cauliflower and Cucumber Pickle

Quick Cauliflower and Cucumber Pickle

By OcadoLifePublished on 21 March 2022Pickling is popular in Myanmar and this Quick Cauliflower and Cucumber Pickle from Burmese supper club hosts Emily and Amy Chung (aka The Rangoon Sisters) works well to cut through the richness of lamb – the perfect thing to serve alongside their Lamb Shank Tamarind Curry. Known as pann gobi th-nut, it’s also delicious topped with shallots and flavoured oil leftover from their Crispy Shallot Rice.
Shop for ingredients

Time and servings

10 minsTotal time
6Servings
10 minsCooking time

Ingredients

  • 100 ml of white wine vinegar
  • 2 tbsp of caster sugar
  • 0.5 salt
  • 0.5 chill flakes
  • 0.5 cauliflower, cut into small pieces (approx. 1cm)
  • 0.5 cucumber, thinly sliced
  • 2 tbsp of roasted black sesame seeds
  • 2 tbsp of crispy shallots and 1tsp shallot oil (optional; see the crispy shallot rice recipe)

Method

  • Step 1

    Mix the vinegar and sugar in a bowl until fully dissolved.

  • Step 2

    Add the salt, chilli flakes and veg; mix well. Cover and chill for at least 1 hr.

  • Step 3

    To serve, give everything a good stir, then top with the sesame seeds, crispy shallots and shallot oil, if using. The pickle will keep in the fridge for up to 1 week.