Wasabi & Guava Cucumber Pickle

This quick and simple little pickle makes a delightful condiment to enjoy alongside your favourite Asian dish, added to summer salads and to complement seafood. Try this piquant pickle alongside our crab cakes with citrus wasabi mayonnaise recipe.

1 English cucumber, peeled, halved and thinly sliced

2 tbsp of Pukara Estate Guava Vinegar

2 tbsp of Pukara Estate Wasabi Extra Virgin Olive Oil

1 tsp of Pukara Estate Oak Smoked Salt Flakes

2 shallots, finely sliced

2 tbsp of Pukara Estate Traditional Dukkah, toasted


In a glass container, add all of the above ingredients.

Cover and let marinate for a minimum of 4 hours. These are best served after 24 hours and will last a good month in your fridge.

The key to this recipe is finding your preferred balance of sweet, sour and spicy. Feel free to adjust the ingredients according to your taste.

Makes approximately 1 cup of pickle.

TIP: You can experiment with Pukara Estate's complete range of extra virgin olive oils, vinegars and dukkahs for different flavour combinations.