Thursday, May 23, 2013

Pickled Cucumbers & Onions

      Due to a certain (un-named) person's need to shed a few pounds (cough, cough) I have been cooking a bit more light and healthy dishes.  One of our favorites to put on the table at dinnertime is Pickled Cucumbers & Onions.  It tastes so delightfully fresh! And it is so quick and easy to make.  (Sometimes I eat it for breakfast!)


      Ingredients:

      2 large English seedless cucumbers
      1 large white Vidalia (preferred) onion 
      1 cup vinegar
      1 cup white granulated sugar
      1 cup water
      1/2 tsp. salt
      1/4 tsp. black pepper

      Wash and slice the cucumbers in half lengthwise, then slice thinly across.  
      Quarter the peeled onion, then slice thinly across.
      Put the other ingredients in a pot and bring to a boil to melt the sugar; allow to cool.
      Put cuc's  in a bowl with the liquid ingred; allow to sit a couple of hours before eating.
      Keeps for 2 weeks in the refrigerator. 


      A great side dish to accompany just about anything.  Enjoy!

6 comments:

  1. Gary will be so happy I now have a proper recipe. My mom used to make this and I've been 'winging' it for years. Same ingreds, plus sometimes I would add dill.

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  2. Yes, dill would be very nice. I need to plant some!

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  3. Try it with Red Onions, adds some color to your dish and they are great!
    j9

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  4. My Mom also made this type of "salad" through my growing up years! We called it Iowa Cucumber Salad, as she was born and raised in Iowa:) Thanks for sharing your recipe. Shirley in Washington

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    1. Well I guess it is a Missouri salad now, too. One thing I was taught about pickled dishes is to use the same amount of sugar and vinegar. Seems to work!

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