Refrigerator Pickles in VinegarOle & Shaina Olmanson
One of my favorite parts of summer comes from my own backyard. They are picked off a vine, sliced and soaked briefly before being popped into my mouth or adorning the top of my burger or a pulled-pork sandwich. Pickling cucumbers are something my family has long enjoyed. They are soaked in nostalgia and eaten the same day, even hours later.
The preparation takes nearly no time at all, and you can use them as a side on their own or use them to finish off sandwiches and burgers of all sorts in place of your every day pickle for a fresh twist to your meal.
My cucumbers are just starting to blossom and grow, so I’ll be enjoying these again within the next week or so, and I can’t wait! I’m already anticipating biting into these, crunchy and cold on a hot day.
2 chubs or pickling cucumbers
1/2 white onion, thinly sliced
1/4 cup fresh dill, loosely chopped
2 tablespoons sugar
2 teaspoons salt
1 teaspoon cracked black pepper
1 cup white vinegar
1 cup water
2 cups ice cubes
Slice cucumbers as thin as possible and place in a large bowl. Add thinly sliced onions and chopped dill. Mix in sugar, salt, pepper, capers (if desired) and ice cubes. Add vinegar and water, stir until sugar and salt dissolves. Refrigerate until ready to use. Store in air-tight container in fridge.
Makes 2 cups of sliced cucumbers.