Stacy at The Backroad Life says:
“The farmer’s markets are plentiful of cucumbers and onions at this time in the season. If you don’t garden, go grab some up and make yourself this refreshing recipe. Now I’ll go enjoy mine with my dinner. Enjoy!”
And she’s right. The farmer’s markets are some of the best places to find fresh cucumbers and onions if you don’t have your own garden.
Ingredients
3-4 medium sized cucumbers, thinly sliced cucumbers – I prefer mine to be peeled, but you can leave the skin on if you’d like
1 small sweet Vidalia onion sliced
1 cup water
1 cup Heinz white vinegar
3/4 cup Domino sugar
1 tsp Morton salt
a little McCormick pepper for taste
Directions
1. Mix water, vinegar, sugar, salt, and pepper in a mixing bowl until the sugar and salt have dissolved. Add cucumbers and onions to the mixture. Taste and adjust to your liking. Add more cucumbers or onions if you like more of either.
2. Your cucumbers and onions should be covered with the brine mixture. If you want to make a large batch make up more brine to add.
3. Place the mixture in containers in the refrigerator. The flavors blend together overnight, although I start eating as soon as I’ve made them.
They can store in the refrigerator up to two weeks. I have been making several jars up on Sundays to last us the week then repeat again. Makes about 4-pint jars of pickles and onions.
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Quick Tip: If possible always choose a Vidalia onion since they have the perfect sweetness.
Thanks to Stacy at The Backroad Life for this recipe.
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