Do you like pickles? I do, especially cucumber pickles. This jar of cucumber pickles is the second one that I've made. It was so good to snack on and is so easy and quick to put together.
This cucumber and onion pickles, well you may omit the onions if you want to, but if you are an onion nut like me, you will love it! The cucumber is so crunchy, and the onions are so "oniony" sweet and crunchy, that these are perfect to go with burgers or sandwiches. I would know, I've tried that too, with chicken burger, really good. If you love pickles in your sandwiches or burgers, this would be the one. Make a batch and I bet that it won't last long in the fridge. I finished mine mostly by snacking on them, every other day or so! I love it!
My sister came for a week's stay over at my house, and she love this Cucumber Pickle. She's going to make a jar of this when she gets back home!
I've given the recipe as it is from the book. But really, it is just a matter of your own taste, you may add more sugar or less salt, it's up to you. For both times, I only made with one medium cucumber and one medium onion. Wash and wipe dry cucumber, cut to thin slices. Peel, wash and wipe dry the onion, cut to thin slices in rings. Put the cucumber in a bowl, pour in enough of cider vinegar or white wine vinegar to cover, add in salt and sugar to taste. Stir to mix well. Place cucumber and sliced onions in random rows in a jar and pour the vinegar solution to cover. Store in the fridge. You can start enjoying it the very next day! Sweet, sour and crunchy! Yummy! Just as Rachel Allen says, "It is a true pickle, so even though it will lose its vibrant green colour, it will keep for weeks and weeks...."
I'm sharing this with
Cookbook Sunday at Mom's Sunday Cafe
Full Plate Thursday at Miz Helen's Country Cottage
Cookbook Sunday at Mom's Sunday Cafe
Full Plate Thursday at Miz Helen's Country Cottage
CUCUMBER PICKLE
(adapted from "Rachel's Favourite Food At Home" by Rachel Allen)
900gm (2lb) unpeeled cucumber, thinly sliced
3 small onions, peeled and thinly sliced (optional)
350gm (12oz) sugar
1 tbsp salt
225ml (7-1/2fl oz) cider vinegar or white wine vinegar
Mix the cucumber and onion in a large bowl, add the sugar, salt and vinegar, and mix well to combine.
Make 1 hour ahead, if possible, and store in a jar or bowl in the fridge.
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