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.
Cucumber slices are stirred in a syrupy paste of black peppercorns, fennel seeds and chili, sprinkled with a mixture of crunchy peanut crumble.