Posted by: marthabernie | July 21, 2015


One of my first posts when I started this blog was about getting the recipes for pickled cucumbers from Myrtle Allen at Ballymaloe House in Shannagary, County Cork, Ireland.  They keep forever in the refrigerator, and they have just the right combination of sweet and tart cider vinegar flavor.  The recipe below is similar but adds oil and does not use cider vinegar.  It’s intended as an overnight salad, but I imagine it would keep for some time in the refrigerator.


8 baby cucumbers, unpeeled, thinly sliced

1 small onion, halved, thinly sliced

1/4 cup sugar

1/4 cup distilled white vinegar

2 tablespoons canola oil

1/4 teaspoon salt

1/8 teaspoon pepper

Combine cucumbers and onion in large bowl, stir in sugar.  Combine all remaining ingredients in small saucepan; bring to a boil over medium-high heat.  Pour over cucumber mixture, stir well.  Cover and refrigerate overnight.


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