Prep 20 mins
Cook 2 hrs
My good friend Pat gave me this wonderful recipe. They have a great sweet flavor and are a nice addition to any picnic spread. These freeze well, and you can also make them with summer yellow squash, which I don't peel. A great way to "use up" cukes in an exploding vegetable garden.
- Soak the cucumber and onion slices in water to which the salt has been added for 2 hours. Drain thoroughly.
- Mix the sugar and vinegar together and pour over the cucumbers and onions. Mix. Store in a plastic container with lid, in the refrigerator. They get better after a day or two.
Simple, straighforward goodness. I store mine in glass.
Agree with the other reviewers: easy to make and wonderful flavor. What's also great about this recipe is it has a relatively low salt content and only 8 g sugar per serving ... so someone on a mildly restricted sodium diet could have one ...
I love these cucumbers! I add 1 teaspoon celery seeds to the mix. Yum!