- Fresh -

Pickled onion and cucumber salad


  • • 3 medium white onions (500g), peeled
  • • 6 large Lebanese cucumbers (1kg), washed
  • • 1 tbs fine table salt
  • • 1 tsp mustard seeds
  • • 1 1/3 cups water
  • • 2/3 cup apple cider or white vinegar
  • • 1 ½ tbs caster sugar
  • • 1 tsp coarsely ground black pepper
  • • small mint leaves, to serve


  • 1. Using a mandolin or sharp knife, thinly slice onions and cucumbers into very thin rounds. Place into a large bowl, sprinkle over the salt. Toss gently to coat. Cover and set aside 30 minutes.
  • 2. Tip the mustard seeds into a small, dry frying pan. Place over medium heat and cook, shaking the pan 3-4 minutes until warm and aromatic.
  • 3. Combine the water, vinegar, sugar, pepper and warm mustard seeds in a large jug, stir to dissolve the sugar.
  • 4. Using your hands, squeeze the onions and cucumber, in batches, over the sink to remove excess liquid. Place the onions and cucumber into a tall, clean jar or deep glass bowl. Pour over the pickling mixture, making sure the vegetables are covered. Refrigerate overnight.
  • 5. Spoon onto a shallow bowl, scatter with mint leaves and serve.
  • Serving Suggestion: This clean, crisp refreshing salad is delicious served with seafood, chicken or schnitzel. Also perfect at Christmas time with ham, turkey, prawns and oysters.
  • Tip: The salad will keep in a clean jar in the fridge for 1 week.