Genie's Southern Kitchen

Anytime Cucumber Slices

3 to 4 large cucumbers, sliced
2 medium onions, thinly sliced
3 tablespoons minced fresh dill or 1 tablespoon dill weed
1 cup granulated sugar
1/2 cup vinegar
1/2 cup water
1 teaspoon salt

In a bowl, combine cucumbers, onions and dill. In a saucepan, combine sugar, vinegar, water and salt; bring to a boil. Pour over cucumber mixture. Cover and chill for 3 hours or overnight.

Yields 6 cups.

From: <NOBR>

Sent: 5/8/2008 11:38 PM

Pickled Cucumbers And Onions
1 large onion (any yellow, white or red/purple onions will do but sweet
onions are the best)
3 (4 to 5-inch) pickling cucumbers (more if desired)
1/3 cup cider vinegar
1/2 cup water
1 tsp granulated sugar
1/3 tsp ground black pepper (optional)

Peel and slice the onion and cucumbers. Slice them to your desired thickness (I slice them in about 1/8-inch slices. Place the sliced onion and cucumbers in a glass or plastic sealable bowl or container (can seal a glass bowl with plastic wrap). Combine the vinegar, water, sugar and black pepper, if using, and pour over the sliced onion and cucumbers.

Seal and refrigerate for at least two days before serving. This initial batch can be added to throughout the season as the slices pickled onion and cucumber are eaten. Also if the solution does not have enough water or vinegar or has too much of either just add or decrease to suit you or your family's personal taste preferences. And remember this is just a small batch so you can double or triple the recipe or even make a much larger batch if you are taking it to a pot luck or tailgate party. The seasoned vinegar and water solution should be just enough to cover the slices of vegetable in the container.

Cook's Note: I also sometimes add sliced peeled zucchini and sliced garden fresh ripe tomatoes to the solution. And some carrot slices blanched in lightly salted water for 3 or 4 minutes could also be added to make it mixed pickled vegetables.

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