Cucumber Pickle - Foxford

Makes 2 x 450g jars



1kg of cucumbers

1 red onion

250g of granulated sugar

1 level tsp of salt

200ml of cider vinegar

1/2 tsp of chilli flakes    



Slice the cucumber thinly.

Mix all other ingredients in a bowl.

Pour over the cucumber.

Store in cool, sterilized, sealed kilner jars.

Keep in the fridge.

Leave for 24hrs before using.

Keeps for 1-2 weeks in the fridge.

Enjoy –  until next time, Kathleen head chef Foxford cafe.

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