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12.5.13

Cucumber Pickle

Sugar, vinegar, onion, cucumber and salt. All you need for this pickle.

Mary's Cucumber Pickle
Mary works with me in my day job and is a keen gardener growing lots of vegetables with her husband in their garden and poly-tunnel. This pickle is one of her ways of making the cucumbers last longer. It is great with cold meat and salad or with oily fish such as salmon or mackerel.

3 cucumbers
1 large onion
¾ a cup of white wine vinegar
1 ½ cups sugar
2tbs salt

If the skins on the cucumbers are very tough peel them. Slice the cucumbers into rounds or using a swivel peeler shred them into long thin ribbons, discarding the seeds if they are very watery.
Peel and slice the onion very thinly.
In a large bowl mix together the vinegar, sugar and salt add the cucumber and onion.
Stir everything round to mix well. Cover the bowl and leave overnight in the fridge.
Pack into clean sterilised jars the next day sharing out the pickle between the jars.
This pickle will keep for up to 6 months in the fridge.


This is what it looks like 6 months later.