Monday, July 18, 2011

Quick Cucumber Pickles

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.

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