These cucumbers are immensely popular. Serve with cold meats, pates and terrines, smoked fish, sandwiches, spiced beef and with a sharp and mature cheddar cheese. The pickle keeps well in the fridge, though it does lose its bright green colour. I like to slice the cucumbers and onions really thinly for a more melting and tender result. There will be some of the pickling liquid left after the cucumbers are eaten. I like to save this and use it for sprinkling on thinly sliced onions for an instant pickle.


  • 2 cucumbers, very thinly sliced or thin slices peeled off the cucumbers from top to bottom with a vegetable peeler
  • 1 small onion, very thinly sliced
  • 8fl oz/225g white sugar
  • 5fl oz/150ml cider or white wine vinegar
  • 1 tsp salt


  • Mix all the ingredients together. The sugar will dissolve quite quickly and the cucumbers will be ready to eat within an hour. Store covered and chilled.