I first learned of this tasty dish back in the early 80’s, when my sister-in-law brought it to a cookout we were having. I was hooked after just one bite, and couldn’t believe how easy it was to make, when I asked her for the recipe.
Garden fresh cucumbers and sweet onions are thinly sliced, then marinated in a simple vinegar and water solution, with a touch of sugar, garlic, and salt added. That’s it, no cooking involved.
Just make sure not to skip the marinating step in the refrigerator. You want them to chill for at least an hour, but they are even better if left overnight.
Serve them as a side dish at your next cookout, or with burgers and sandwiches. They’re the perfect compliment to your summer meals.
PICKLED CUCUMBERS AND ONIONS
- 2 medium cucumbers, peeled and sliced
- 1 small sweet onion, halved and thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 clove garlic, minced
- 1 tablespoon sugar
- 1 teaspoon salt
- Fresh ground black pepper to taste
In a large bowl, whisk together vinegar, water, garlic, sugar, salt and pepper, if using, until well blended.
Add cucumber and onion, and toss well to coat.
Allow to chill for at least one hour in the fridge, for the flavors to mingle.
*Cooks Note: This recipe is totally customizable. Like your pickles with a little more zip? Use one cup of vinegar instead of 1/2 cup. Like em sweet? Add another tablespoon or two of sugar. I prefer mine without pepper, but if you’d like them to have a little bit of a kick, make sure to add the black pepper, or even red pepper flakes to taste!