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.