Pickled Cucumbers
These are a perfect summer treat, cool, crisp and tart. You can add your own twist to these with garlic, red pepper or fresh cracked pepper.
Print Recipe
Ingredients
- 1 – 2 large cucumbers or 3 medium
- 1 yellow onion
- white vinegar
Instructions
- Peel and cut the cucumbers into 1/4 to 1/2 inch slices
- Slice the onion into 1/4 to 1/2 inch rings
- Place the onions and cucumbers into a dish and pour enough white vinegar in to cover the cucumbers and onions.
- Cover and leave in the refrigerator for at least 6 hours. (these can last up to a week in the refrigerator, but they won’t be around long enough to test that theory)
- Remove and serve the cucumber slices as a snack, a side dish or just something to grab on a hot day
Notes
You can dilute the vinegar with water, if you like them a bit less sour. My mom will occasionally add salt and pepper to hers, too.