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Pickled Cucumber Salad

This cucumber salad is courtesy of chef Eric Ripert and is used in his Hamachi Tandoori.

  • Servings: 4
Pickled Cucumber Salad

Source: The Martha Stewart Show, July Summer 2008


  • 2 tablespoons unseasoned rice-wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt
  • Freshly ground white pepper
  • 1/2 English cucumber, quartered lengthwise, seeded, and cut crosswise into 1/4-inch slices
  • 1 teaspoon fresh cilantro, thinly sliced


  1. Place vinegar and sugar in a medium skillet over medium heat. Cook, stirring, until sugar is dissolved. Add oil, season with salt and pepper, and bring to a boil. Reduce heat to a simmer and add cucumber; cook 1 to 2 minutes. Strain cucumber mixture through a sieve, discarding liquid. Refrigerate until chilled. Add cilantro, and season with salt and pepper. Refrigerate until ready to serve.

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