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!

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