• Slightly pickled Lebanese cucumbers with mustard (Sharyn Cairns)Source: Sharyn Cairns

This is a very refreshing side dish with delightful vinegar sharpness and a gentle mustard kick. It would make a perfect accompaniment to any chargrilled protein.




Skill level

Average: 4.9 (4 votes)


  • 2 Lebanese cucumbers
  • 2 small eschalots, thinly sliced
  • 1 tsp river salt flakes
  • 1 tsp caster sugar
  • 60 ml (¼ cup) white vinegar
  • 1 tbsp wholegrain mustard
  • 60 ml (¼ cup) extra virgin olive oil
  • 2 tbsp chives, cut into 1 cm batons

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Peel your cucumbers, split them down the middle and use a spoon to scrape out the seeds. Cut the cucumbers on alternate angles, about 2 cm wide, so you end up with nice chunky shapes.

Place the cucumber in a bowl with the eschalot, salt and sugar. Toss well to combine and then set aside to rest for 20 minutes.

In another mixing bowl, combine the vinegar, mustard and olive oil. To this add the cucumber and eschalot, making sure not to add any excess liquid that has leached out.

Mix well and taste for seasoning. You may need more salt.

Once you are happy, gently mix through the chives and serve immediately.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page.

Always on the hunt for the next vegetable to pickle, follow O Tama Carey on Instagram.


This recipe is part of The seasonal cook: Cucumber column.

View previous The seasonal cook columns and recipes.