“Cheater” pickles

At the bequest of Mrs. Judy the Judicious, I present: another yummy veggie recipe!

I love this for a crisp, refreshing bite any time in the summer.  Since our garden has recently gifted us with 3 huge, gorgeous cukes, I can eat this every day this week!  It’s far easier than canning pickles, nixes the sodium problem, and is just plain tasty. 

Slice 1-2 cucumbers. (You can peel them or leave the peeling on–it’s all up to your personal palate preferences.)

Slice one white onion into rings.

Whisk together 1/4-1/3 cup sugar and 1/4-1/3 cup of vinegar.  Add 2 cups of water (warm water helps the sugar dissolve better.)

In quart jar (or quart measuring cup, or anything else glass that holds at least 4 cups), place cucumbers and onion, and pour “brine” over top.

Let refrigerate for at least 3-4 hours before eating.  This lasts 1-2 weeks in the fridge, if you don’t eat it all up by then!  🙂

(We don’t usually eat the onions; they’re more for pretties and flavoring.  So, if your family has an anti-onion thing, you can always skip around them.  But if you like pickled onions…..they’re all yours!)


Published in: on August 13, 2008 at 9:15 am  Comments (2)  

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2 CommentsLeave a comment

  1. Ooh those sound good! I love onions so I think I’ll eat those too.
    Thanks Alex!:-)

  2. So this is the so wonderful cucumber recipe! Now I can share (as long as we get some cucumbers in our garden) this lovely recipe with my family. I absolutely love it! 🙂

    Thanks dear Alex! 😉

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