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| 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.
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| This is what it looks like 6 months later. |
