Lots of cucumbers from our garden this year! This recipe is adapted from Deborah Madison's "Local Flavors"
- 2/3 cup any mixture of white wine and/or apple cider vinegar
- 1/3 cup sugar
- ½ t. salt
- 1 red onion, sliced thin
- 2 cucumbers (peeled only if the skins are tough), sliced thin
- 1 t. mixed whole peppercorns
- 2 T olive oil
Mix the vinegar, sugar, salt, olive oil, peppercorns in a glass or ceramic bowl.
Add cucumbers and onions and toss well.Cover & refrigerate.
Pickles are best if they can sit for a day, but don’t let them sit longer than 5 days.
