This I made during the week, having rescued a few cucumbers from the pigs rations! I had never made this before, but had tasted it as made by Yvonne at Hey Pesto!
I have to admit to being really pleased by the way it turned out! I opened a jar at lunchtime yesterday and Farmer Alfie and I nearly finished the whole jar in one sitting!
I used the recipe from Darina Allen’s Ballymaloe Cookery School book…. give it a try… you won’t believe just how yummy it is.
Ingredients:
Making Sweet Cucumber Pickle
- 2 lb thinly sliced unpeeled cucumber
- 3 small onions, thinly sliced
- 12 oz sugar
- 2 level tablespoons salt
- 8 fl. oz. cider vinegar.
Combine the cucumber and onion slices in a large bowl. Mix the sugar, salt and vinegar together and pour over cucumbers. Place in a tightly covered container in refrigerator and leave for at least 4 or 5 hours, or overnight, before using. Keeps well for up to a week in refrigerator.
Jars of Sweet Cucumber Pickle
Update : August 2011…. I was a bit distracted making a batch of this pickle recently and added a chilli in…. wow, it adds a lovely bite to it. Try it next time yourself!
this looks good – and not complicated either! what did you eat it with?
Darina recommends it with smoked salmon. We’ve eaten with cheese, cold meats, anything…. even on its own!
Sounds very much like the way my mother used to fix cucumbers. We would often have them for dinner during the summer. Thanks for reminding me.
Hi Margaret
You just left a comment on my blog so thought I’d pop over and say hi. Love the sound of this recipe so will be putting that on my list of things to make this weekend.
It is so simple and delicious to make…. never lasts long in this house! A complete jar has been known to disappear over lunch!
Thank you for stopping by.
M
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