Refrigerated Cucumber Pickles
"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."
photo by Ambervim
- Ready In:
- 2hrs 20mins
- Ingredients:
- 5
- Serves:
-
40
ingredients
- 8 cups cucumbers, peeled and very thinly sliced
- 1 large red onion, very thinly sliced
- 2 tablespoons salt
- 1 1⁄2 cups sugar
- 1⁄2 cup cider vinegar
directions
- 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.
Questions & Replies
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Has anyone put these delicious pickles in a waterbath to seal? I would like to make a large batch and hold them over. -
Can I use Stevia instead sugar in recipe. I'm diabetic.
Reviews
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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 ...
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I love these cucumbers! I add 1 teaspoon celery seeds to the mix. Yum!
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Update Mar 11, 08, I'm running out of these pickles fast and can't wait to make more - so I had the idea of topping a salad with these and it tasted great! It was an iceberg/romaine/carrot/red cabbage salad and I topped it with these pickles/onions and didn't need any other dressing. Thanks again! :) Absolutely fantastic PainterCook! I never thought I could make pickles so easily. I halved this recipe, but found that after slicing up the one cucumber I only had 2 cups worth so was going to cut the recipe ingreds into fourths. then as soon as I thought that I completely forgot and made everything the brine and dressing as if it were for half a batch... oh well lol, I don't see any problems with the results. Made as directed, and I had to stop myself from eathing the entire bowl. Bf has been sick so didn't feel like trying these. They are crisp-crunchy, sweet, tangy, with a bit of a hot bite from the red onion. Tyvm! Made for Aussie/NZ Recipe Swap #14. -
These were good and sweet, which I like and I love red onions. DH prefers the tangy type but said they were good. I halved the recipe for us. Made for AUS/NS Recipe Swap #14.
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RECIPE SUBMITTED BY
PainterCook
Laporte, 44
I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware.
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<br>I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients.
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<br>Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below.
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<br>I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient.
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