MARINATED ENGLISH CUCUMBERS AND ONIONS

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…

MARINATED ENGLISH CUCUMBERS AND ONIONS

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.

ENJOY!