Cucumber pickle
By: Rachel Allen From: Rachel's Favourite Food...
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- Prep time:
- 10 mins, plus one hr standing time
- Cook time:
- Serves:
- 4
Rachel Allen's tangy and tempting cucumber pickle makes a great accompaniment to all manner of dishes
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Tips and suggestions
- Cooks Tips...
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Mrs Allen started making this in Ballymaloe over 30 years ago. It is one of the most handy recipes to have in your repertoire; not only is it good in burgers and all kinds of sandwiches, but it is wonderful with cold sliced meats, smoked fish, and transforms a humble hard boiled egg and a chunk of cheddar into a feast.
It is a pickle so even though it will lose it's vibrant green colour, it will keep for weeks and weeks and weeks.
Ingredients
- 900g Cucumber, thinly sliced unpeeled
- 3 small Onions, thinly sliced
- 350g Sugar
- 1 tbsp Salt
- 225ml Cider vinegar, or white wine vinegar
Method
1. Mix the cucumber and onion in a large bowl.
2. Add the sugar, salt and vinegar, and mix well to combine. Leave for one hour to enable the flavours to develop.
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Latest Comment
I have tried this recipe many times but find that the amount of sugar used is far too high. it makes it too sweet. i cut down on the sugar by nearly half and it's much nicer.
Delicious but a little to sweet, would less sugar impair the keeping qualities?