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Saturday, August 16, 2008

Pickled Cucumbers

My garden looks so happy this year and the cucumbers having been coming in abundance!  I love fresh cucumbers with cottage cheese and I grew up eating a version of pickled cucumbers, but my friend, Paula, introduced me to THE best way to eat them.  It also preserves them for a long time in the fridge.

Thinly slice cucumbers and white/yellow or vidalia onions...as many or as few as you want.
Cover with EQUAL parts water, vinegar and sugar.  

Yes, it seems like a lot of sugar, but it really is good.  Best when it can sit at least 8 hours or overnight before first use.

We use it like a relish, eat it over bean soup and even have it as a side dish at many summer meals.

Yumm!  Yumm!


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2 comments:

  1. Sooo good! If you have too much, just yell and I'll help you eat them.

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  2. Mmmmmm. Thanks for the recipe, Kristin!

    BTW, there's a blogging award waiting for you at my blog. :)

    Blessings,
    Tyler

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