Quick Cauliflower and Cucumber Pickle
By OcadoLife
Published on 21 March 2022
Pickling 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.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.