Recipe: Sweet Cucumber Pickle

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We have had a bit of a glut for cucumbers this year and I panicked when we had a fair amount starting to wither in the fridge so I quickly whipped up this recipe from River Cottage ‘Preserves’ book: Sweet Cucumber Pickle.

It is recommended in sandwiches, salads and with fish. My mum and dad ate it with macaroni cheese the other night and said it was a delicious mix.

It will last for two weeks in the fridge once you have macerated it over night.

Happy preserving!

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Sweet Cucumber Pickle

(Makes 2x 450g jars)

– 1 kg cucumbers – 1 1/2 large onions – 1 tbsp dill, chopped – 250g granulated sugar – 1 level tbsp salt – 200ml cider vinegar

  1. Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers. Peel the onions and slice them very thinly. Combine the cucumber, onion and dill in a large bowl or plastic container.
  2. Mix the sugar, salt and cider vinegar and pour over the cucumber, onion and dill. Stir in.
  3. Leave overnight in the fridge (or at least 3 hours).
  4. Pack into a large air-tight container or jars and store in fridge. Use within 2 weeks.
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Published by

thekitchengardenblog

20 year old who lives in the South East of England. Family owns pets: dogs, cats, chickens, ducks, kune kune pigs (not for eating) and bees (that we never get any honey from). I am vegetarian because I have never liked the taste or texture of meat but my family do eat it so I will be including meat recipes on this blog. I work in our vegetable garden alongside my mum. Our dream is to be self-sufficient. I hope that this blog inspires, informs and is found interesting for any readers. I will be discussing anything to do with gardening, growing, working on the land and food, including recipes as I go along. Please feel free to ask any questions relating to the blog.

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