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!
What an interesting recipe!
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By: catgoodden on July 21, 2015
at 2:51 am
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.
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By: marthabernie on July 21, 2015
at 11:40 am
What kind of mint do you use for this?
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By: imagesbytdashfield on July 21, 2015
at 5:54 am
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.
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By: marthabernie on July 21, 2015
at 11:36 am