These cucumbers are immensely popular. Serve with cold meats, pates and terrines, smoked fish, sandwiches, spiced beef, with a sharp and mature cheddar cheese or on their own - winner!

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


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