In a pan add equal parts of sugar and vinegar.
Add the black peppercorns, fennel seeds and chili paste.
Add fresh lime juice and lime zest to this brine.
Heat & stir until it begins to look syrupy.
Slice the cucumber into thin slices.
Add the sliced cucumber into the pan with the brine.
Transfer into a bowl & cool.
For the chilly crumble:
In a blender add green chillies, coriander leaves, salt, freshly toasted peanuts and blitz until it resembles bread crumbs.
Garnish the pickled cucumber with this peanut crumble and fresh coriander.
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Key Ingredients: Cucumber, Peanuts, lemon rind, lemon juice, black pepper, red chilli, white wine, vinegar, Vegetable Oil, Brown Sugar, Salt, Cinnamon, Cumin Seeds, Fennel, Lime Juice, Green chillies, Coriander Leaves