Posted by: marthabernie | July 21, 2015


I have reposted several times the recipe that I received from Myrtle Allen herself when I visited Ballymaloe House in 2012.   The recipe is for pickled cucumbers.  I recently came across another version in Cooking Light Magazine.  There are only a couple of differences, but I think this newer version is also worth trying.  I keep pickled cucumbers in the refrigerator most of the time.  The beauty is that they keep for several weeks when refrigerated.  Sometimes I put them on a sandwich, sometimes I eat them as a cold side dish, and sometimes I just eat them for lunch or dinner.  That’s how much I like them!  Here is the recipe from Cooking Light…


1/3 cup rice vinegar

2 tablespoons fresh chopped mint

1-1/2 tablespoons sugar

1-1/2 teaspoons honey

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 cups sliced English cucumber (1/4 inch slices)

1 cup vertically sliced Vidalia or other sweet onion

Combine first six ingredients in a large bowl, stirring until sugar dissolves.  Add sliced cucumber and onion, and toss well.  Cover and refrigerate at least 3 hours, tossing occasionally.



  1. What an interesting recipe!


    • I have not gone to the trouble to make real pickles for years, but I like to have a tub of what I call “refrigerator pickles” in my fridge, so I am always looking at these types of recipes.


  2. What kind of mint do you use for this?


    • Whatever kind I have growing at the moment. I usually have English mint growing but change off now and then depending on what I find at Trader Joe’s.

      Liked by 1 person

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