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.
- 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.
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!