Retro Style Pickled Cucumber & Onion Recipe

This is a really simple recipe that you can make using just a handful of store cupboard ingredients and it is great for using up those stray halves of cucumber. You can find jars of pickling spice in the spice jar section of your local supermarket. I picked mine up from Morrisons. 

My grandmother used to make something very similar to this back in the day and it transports me to lazy Sunday afternoons from my childhood with cheese sandwiches, fizzy pop and episodes of Bullseye on the TV

[recipe title=”Pickled Cumcumber & Onion Recipe” image=”https://thedailyfrugallife.files.wordpress.com/2020/03/pexels-photo-1194435.jpeg” description=”A fresh, tangy fridge pickle perfect as a side to salads, burgers and sandwiches.”]

[recipe-notes][/recipe-notes][recipe-ingredients]
– ½ of cucumber
– ½ of a small onion
– 150 ml malt vinegar
– 1 teaspoon of pickling spice
– 1 tablespoon of granulated sugar
– pinch of salt

[/recipe-ingredients][recipe-directions]

Thinly slice the cucumbers and onion and put into an approx 200ml sized Kilner jar.

In a measuring jug add 150ml of vinegar, then add the pickling spices, sugar and salt and mix well until the sugar has dissolved.

Pour the vinegar mix over the cucumber and onions, close the airtight lid and put in the fridge for a couple of hours before serving.

Once its ready to use this pickle will keep in your fridge for around a month.

[recipe-notes] ADDITIONAL INFORMATION
– You can purchase a jar of pickling spice from the herbs & spice section of your local supermarket. I got mine from Morrisons and I think it cost around 95p.
– If you want to increase the amount, use a full cucumber and increase the ingredients and jar size according.
– PLEASE NOTE and this really important: These pickles are refrigerated pickles only and they MUST be stored in the fridge. They will keep for around a month. If you wanted to store these long term, sealed and at room temperature then you would need to follow a rigorous canning process which I do not know enough about to do it. I only make fridge pickles. Canning food is a whole other level of preserving. [/recipe-notes]

Don’t forget, if you liked the recipe or you know someone who you think will like it then please share. Also let me know how you got on with making it in the blog comments and if you have any questions or suggestions please let me know below.

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