Recipe by AB_Fan
A recipe from my mother, who got it from her mother, whose grandmother came to the USA from Germany. A great many German immigrants settled in Wisconsin, and this dish is from the homeland. (At least that's what I've been told.) Refrigeration time not included in Time to Make.
Top Review by Charmed
I was not happy with the results of this recipe at all. At first glance, 3 tablespoons of salt seemed excessive, but I assumed the salt was mostly to draw out liquid, like brining, which I've done and liked, and most would be removed after rinsing. Still, I used only 2 tablespoons instead of the 3 listed, squeezed out as much of the brine as I could both before and after rinsing, which I did twice before adding the marinade. I let the mixtue sit about an hour before I tasted it, and the cucumbers were still so salty they were inedible. To try and save it I rinsed out the marinade, poured fresh water over, let it stand about 1/2 hour, and then tasted it again. I had to do this 3 times before it was at a point I could add the marinade mixture again, let it sit and use it. It was still salty, but at least edible. I wonder if the amount of salt was correct?
- 1⁄2 cup sugar
- 2 tablespoons white vinegar
- 1⁄2 cup water
- 3 teaspoons salt
- 1⁄2 lb sliced cucumber (pickling cucumbers work best)
- 1 medium onion, sliced and separated into rings
Directions See How It's Made
- Slice cucumbers and onions. In a medium bowl with a lid, mix the cucumbers, onion, and salt, tossing to coat evenly. Set aside for at least 30 minutes.
- In a 1-cup measuring cup, combine sugar, vinegar, and water. (Add water just until the 1-cup mark, you may not need a full 1/2 cup water.) Stir to combine.
- After the cucumbers and onions have sat for at least half an hour, rinse off the salt.
- Then, pour the vinegar mixture over the cucumbers and onions and stir to coat.
- Refrigerate for at least 1 hour. Will keep for 1 week or more in the fridge with lid on. If they last that long!