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My mother invented this pickled cucumber recipe. She loves to buy those Albino looking variety of cucumbers, and most of the time those cucumbers get totally forgotten in the veggie crisper. So she came up with this clever way of saving these from utter shriveling.

But being the kitchen rebel that I am, I kind of spiked her recipe a bit by adding 1 more to her 2 bird’s eye chilies (if you’re not a lover of spicy food, then at least add just a pinch of chili flakes and that will be fine) and used balsamic vinegar, instead of regular white cane vinegar.

These spicy pickled cucumbers are perfect to eat with grilled meats and seafood. I personally love to eat these with Fried Whole Tilapia, even with Pork Steak and Grilled Squid… Yummm!!!


4 large cucumbers, peeled and cut into batons

2 medium size red onions, sliced thin

2-3 red chilies, chopped or substitute 1 teaspoon or less red chili flakes (according to how spicy you like it)- in this I used 3 bird’s eye chilies.

1/3 cup balsamic vinegar

1/3 cup dark soy sauce

1/3 cup water

1 tablespoon coarse salt


1. In a large mixing bowl, toss the cucumbers with coarse salt.

2. Add the thinly sliced red onions and chopped red chilies.

3. Combine the balsamic vinegar, soy sauce and water. Pour over the cucumbers.

4. Leave the mixture at room temperature for an hour for the cucumbers to soak and release water. 

5. Cover the bowl tightly with two layers of cling and let the cucumbers soak for a day or two before eating. Can be stored in the chiller for a week.

Goddess of Scrump’s Note: These spicy pickles are also great eaten with Crispy Pork Belly or Pork Rinds (Cracklings)Evil!!! ;)