Cucumber Pickle

The first time I had cucumber pickle was back in the Farm Gate Restaurant in the English Market in Cork many a year ago. I love it, I am a big pickle fan, gherkins to Rollmops (pickled herrings) I love anything brined or pickled. Cucumber pickle is big with my family, my sister makes several jars at a time and they don’t last long.

 

Alas I live with someone who hates cucumber, pickled or not, apparently it tastes green and like grass so I tend to make this pickle only when I have a few guests coming over.

 

The recipe I use is the Ballymaloe Cucumber Pickle from Rachel Allen’s book Entertaining At Home. There are variations you can make, adding dill etc. however this is my favourite recipe.

 

This recipe makes a good quantity of pickle so if you aren’t going to use it in one go store the pickle in sterilised jars in the fridge. If you can bear to part with it this also makes a lovely addition to any foodie gift hampers you may be putting together.

VO38Cucumber1

Cucumber Pickle
2 pounds of cucumber (approx. 2 large cucumbers)
I medium onion very finely sliced (I did not have onions so I used 2 shallots and the pickle was still good)
1 tablespoon of salt
12 ounces of sugar (yes I know this is a lot but don’t freak out)
8 fluid ounces / 225 ml of ether cider or white wine vinegar. I prefer white wine vinegar.
1. Wash and finely slice your cucumber. You can use a mandolin if you have one or just take a bt of time with your sharpest knife.
2. Put the cucumber in a bowl and add the sliced onion, salt sugar and vinegar.
3. Mix thoroughly with spoon until the cucumber is fully coated in the vinegar, sugar mix. Don’t worry if it seems dry the cucumber will make its own liquid as it brines.
4. Cover the bowl with foil or cling film and leave for a few hours after which there should be a lot of liquid in the bowl.
5. If you aren’t going to serve this straight away you can store the pickle in well washed jars that have been sterilised at a low heat in the oven.

VO38Cucumber2

 

The pickle should last about a week in the fridge. It is great served in sandwiches, as part of a salad buffet, with barbequed meat or with salmon, smoked or fresh. It is sweet, tangy, pretty and very moreish.

 

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