Smashed Cucumber Pickle

Katie Sanderson prepares a delicious dish with star veg Cucumber featured in Series 3 Episode 3 of Grow Cook Eat.


Lots of my favourite meals always have little bowls of vegetable sides. Id serve this along with some fried tofu or just have it with some rice and miso soup. It can be served as a big side dish for a summery meal. Traditionally you might find Szechuan peppercorns added in, they give a very unique slightly numbing peppery taste to things.

Black sesame looks lovely Instead of white and some seaweed added could be a nice addition with a nutritional extra too.



1 cucumber

1 teaspoon salt

2 teaspoon sugar

3 ½ tbsp rice wine vinegar

1 tbsp sesame seeds

1 clove garlic

2 tbsp sunflower oil

1 tbsp Soy

sliced red chilli

small bit of peeled ginger




With a heavy-bottomed skillet or a rolling pin or a heavy kitchen utensil bang your cucumber flattening its shape so it feels like pitta in thickness. Then roughly chop the messy bits and place in a bowl. Add salt and leave to marinate after 10 minutes place in a sieve on top of a bowl to drain ( reserve juice and possibly throw it in a g & t)

In a small saucepan add the oil and then the vinegar, sugar, garlic, ginger and sliced chilli.

Toast some sesame seeds in a dry pan and add them to the mixture straight away. pour over the drained cucumbers and leave to marinate for 20min-4 hours. I like to put them in the fridge so I can serve them cold and extra refreshing.

Serve alongside some steamed sushi rice and miso soup or as a summer salad.