Chef's Recipes

Pickled and fresh cucumber

"These two-bite snacks are perfect with a gin Martini," says Lindsay.

By Mat Lindsay
  • 20 mins preparation
  • 2 hrs cooking
  • Serves 4
  • Print
Drink suggestion: Julien Dromgool


  • 2 tbsp (about ½ bunch) dill, plus a few sprigs extra
  • 4 lebanese cucumbers
  • 2 large pickled cucumbers (polski ogorki), quartered lengthways
  • extra-virgin olive oil (optional), to serve


  • 1
    Preheat oven to 60°C or lowest temperature. Spread dill on a baking tray lined with baking paper and dry out completely in oven (1½-2 hours). Process into a powder with a small food processor or crush with a mortar and pestle. Store in an airtight container for 1-2 days.
  • 2
    Spiralise Lebanese cucumber or thinly slice lengthways into julienne, and lay out in as long strands as possible.
  • 3
    Roll each pickle quarter and a sprig of dill in cucumber strands (as tightly as possible without breaking the strands). Season to taste, dust with dill powder and serve drizzled with a little oil.


Drink suggestion: Moriki Shuzo sake

  • undefined: Mat Lindsay