Cucumbers are popping up everywhere. What to do? Pickles, of course.
Those easy summer ones… the recipes seem to be as plentiful as the cukes this time of year. I spotted one on Etsy, a persian variety that sounds good… I’d like to try that. But for these, I kept it short and sweet, using what I have around to keep the summer cucumber volume in check. Something to this effect:
2/3 cup cider vinegar
1/3 cup sugar
1/4 tsp salt
2 large cucumbers, thinly sliced
1 small red onion, thinly sliced
1 teaspoon whole peppercorns
add herbs as desired: fresh parsley, dill, coriander seed
Mix vinegar and sugar until the sugar dissolves. Mix cucumbers, onions & spice in a nonreactive bowl. Add vinegar & sugar mixture, cover and refrigerate for 8-12 hrs before serving. Store covered in the fridge. These are not the preserved variety, so enjoy within 5 days, then mix up a new batch!