Pickled Cucumbers

Submitted by dojemi

"These only stay crunchy for a day or so, then they begin to wilt. When I make them they never last longer than a day anyway."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 4 cucumbers, with skins and sliced thin
• 1 1⁄2 teaspoons salt
• 1⁄3 cup white vinegar
• 2 tablespoons sugar
• 1⁄3 cup water
• 1 red onion, sliced thin
• 1 tablespoon fresh dill or 1/2 teaspoon dried dill weed

directions

1. Toss the sliced cucumbers with the salt and let them drain for 1 hour.
2. Boil the vinegar, sugar and water and allow to cool.
3. Drain the cucumbers.
4. Place in a bowl and add the onions and dill.
5. Pour the vinegar mixture over the cucumbers and mix well.
6. Refrigerate for, at least, 1 hour.

Reviews

[Janie from TX]

I have to ask my mom for this same recipe every summer. We enjoy these with every meal as long as the cucumbers make in our garden. I don\'t soak the cucumbers. I only use 1 teaspoon of salt, any type of onions will do and I use apple cider vinegar. I don\'t boil the vinegar. I just pack a jar, add sugar, salt and dill and pour in the vinegar and water. I will re-use the liquid several times. My husband likes straight vinegar (no water).

 

[Salesgirl]

Good flavor, red onion with the green skin and white flesh is attractive. One teaspoon of salt would be enough for me. Thank you for the recipe