The pickle’s aptitude as a side dish, supplement or snack exceeds its condiment status by a long way. Burgers, potato salads and Cuban sandwiches would all be incomplete without their crunchy companion. This pickled cucumber recipe rivals the jarred pickle by quickly and tastefully injecting fresh cucumber with the herby notes of mint and coriander seeds, topped off with a hint of wasabi.
- 1⁄2 cucumber
- 2 tsp salt
- 15 g fresh mint leaves, finely chopped
- 300 ml white balsamic vinegar
- 2 1⁄2 tbsp coriander seeds, toasted and roughly crushed
- 1⁄2 tsp wasabi powder
To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.
- Slice the cucumber in half lengthwise. Place each half on the cutting board and chop the cucumber into half-moon slices of about 0.5 cm thickness. Place the cucumber slices into the cream dispenser.
- In a bowl, briefly mix the remaining ingredients together, and pour them into the cream dispenser. Connect your Smartwhip and charge it to 13 bar. Shake the cream dispenser for 5-10 seconds to evenly distribute the gas, then set it aside for 1 hour to allow the infusion process to develop.
- When the infusion time has passed, hold the cream dispenser upright and press the lever to release the pressurised gas completely.
Tip: If the coconut milk is lumpy, briefly heat it up in a saucepan until it is smooth.
- Unscrew the lid of the cream dispenser and pour the pickled cucumbers into a bowl.
The pickled cucumbers can be served straight away or be stored in an airtight container in the fridge for later use. Try this recipe out and experiment with different ingredients to create your very unique pickle mix.