Cucumber Pickle

This cucumber pickle is one of those essential recipes to have ready made in the fridge. It is so versatile as it is perfect with roast or barbecue meats, delicious in burgers, a great addition to sandwiches. I particularly like to add some of this pickle to roast chicken and plenty of mayo. Actually, I would even eat this straight from the jar. It keeps perfectly well for weeks in the fridge. I picked up some kilner jars in Ikea for only €1.19, which are ideal for storing the pickle. If you were making this pickle to give as a gift the kilner jar also makes it look extra special.

Here are some of the cucumbers that are growing in my garden. The black slates are placed under each cucumber once it begins to grow- this stops them becoming mushy on the wet soil as they grow bigger. These beautiful organic cucumbers are perfect for this pickle. In days gone by our grandparents would carefully select fruit and veg that could be preserved for the winter months - the perfect solution for making the most of seasoned produce.

Cucumber Pickle

500g thinly sliced unpeeled cucumbers
1 medium red onion, thinly sliced
175g caster sugar
1 level tbsp salt
120ml cider vinegar
1 tsp finely chopped fennel, optional

  1. Put the slices of cucumber, onion and fennel into a large bowl. Mix the sugar, salt and vinegar together and pour over the cucumber and onion.
  2. Cover tightly and store place in the fridge. Leave for at least 4-5 hours or overnight before using.
  3. Keeps for weeks in the fridge.
Jack and Fionn cutting the fennel for the cucumber pickle.