Posted by: marthabernie | June 21, 2014


I have posted the pickled cucumber recipe I got from Myrtle Allen at Ballymaloe House a couple of years ago…it’s in the archives if you are interested.  I keep a tub of it in the refrigerator most of the time as it keeps forever and it’s a good accompaniment for many dishes, sandwiches and salads.  The following recipe is similar except that it calls for rice wine vinegar instead of cider vinegar.  It’s from the MacNean Restaurant Cookbook by Neven Maguire, an Irish chef whose television program is now being shown on one of my local PBS stations.  The restaurant is located in the small village of Blacklion in County Cavan, where Neven grew up.  He serves this pickled cucumber with beef satay.  I serve it with just about everything!


4 tablespoons rice wine vinegar

2 tablespoons caster sugar

sea salt

1/2 small cucumber , peeled, halved, seeded and thinly sliced.

Place the vinegar in a bowl and stir in the sugar and a good pinch of salt until dissolved.   Add the cucumber, stirring to combine, and set aside for one hour to allow the flavors to develop (I put my in the refrigerator overnight).  This can be made up to two days ahead and kept covered in refrigerator until needed.

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