How to make Pickled Cucumber-Cook Smart -

Sweet and sour cucumber and spicy cabbage pickle

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Large light green cucumbers, Salt (नमक)

Cuisine : Oriental

Course : Pickles, Jams and Chutneys

You can also find more Pickles, Jams and Chutneys recipes like Tomato Chutney Chile Con Queso Eerichi Achaar Kele Ki Chutney

Pickled Cucumber-Cook Smart

Pickled Cucumber-Cook Smart Recipe Card


Asia is an enchanted land. There is so much good food that the first time traveller cannot help but remain in awe. Pan-Asian cuisine is a delicious fusion of flavours from all over Asia including Thai, Japanese, Malaysian, Chinese, Vietnamese and Indian dishes. It is not for nothing that these countries are collectively nicknamed the Exotic East. All spices and indigenous ingredients come together in woks and pans to create unique dishes that have no match in any other cuisine.
All Asian countries are endowed with lush natural beauty and rich regional cuisines. The common thread is the use of fresh, readily available ingredients and spices to flavour the food. The dishes can be pungent, sour, sweet and sour or simply flavoured. 

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Pickled Cucumber-Cook Smart Recipe

  • Large light green cucumbers 2

  • Salt to taste

  • Medium cabbage 1/2

  • Schezwan chutney 2 teaspoons

  • Soy sauce 1 teaspoon

  • Sugar 7 teaspoons

  • Vinegar 1 teaspoon

  • Chilli vinegar 3 teaspoons

  • Chilli oil 1 teaspoon


Step 1

Halve each cucumber vertically and further halve each half. Remove the seeds, and cut them diagonally into medium sized pieces. Add salt, mix well and put them into a bowl and set aside.

Step 2

Remove the hard part and cut the cabbage vertically into 3 pieces and further cut into large chunks. Loosen the layers lightly.

Step 3

Heat oil in a non-stick pan, add cabbage and saute lightly. Add Schezwan chutney, soy sauce and salt and mix well. Add 2 teaspoons sugar and vinegar and mix well. Transfer into another bowl.

Step 4

Add remaining sugar to the cucumber pieces. Add chilli vinegar and mix. Add chilli oil and mix well.

Step 5

Serve as accompaniments.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.