Sunday Afternoon Tea Quick Pickled Cucumber and Onion

“This should be called Mum's quick pickled cucumber and onion, as this is what she made EVERY Sunday afternoon for tea-time! We always had this alongside fresh bread and butter, boiled eggs, cold cuts of meat, fruit cake, scones, sometimes a tin of red salmon and always a pot of tea! Wonderful memories, and an easy and tasty pickle for tea-time food. This is also wonderful with picnic food, smoked salmon or an assorted cheese board.”
2hrs 10mins

Ingredients Nutrition


  1. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
  2. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add the sliced onions.
  3. Combine sugar and vinegar together. Add to cucumber and onion slices and mix well.
  4. Decant into a plastic container, and refrigerate overnight or for a few hours before serving.
  5. Garnish with mint or parsley.
  6. Keeps in the fridge for a week.

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