cucumber
storage tip // cucumbers do best at slightly warmer temperatures {50 degrees fahrenheit}. Try finding the warmest spot in your refrigerator to store them. will keep for up to 1 week.
{Tracy Evans}
2-3 medium cucumbers, sliced
1 medium onion sliced
Salt to taste
1/3 cup white or cider vinegar
1/3 cup sugar
1/3 cup water
10-12 whole black peppercorns
Layer the cucumbers and onion slices in a nonreactive container, sprinkling salt between the layers. Let stand for 1-2 hours at room temperature. Create a brine by heating the remaining ingredients on a stove until the sugar dissolves. Let cool. Pour the brine over the cucumbers and refrigerate until chilled.
2-3 medium cucumbers, sliced
1 medium onion sliced
Salt to taste
1/3 cup white or cider vinegar
1/3 cup sugar
1/3 cup water
10-12 whole black peppercorns
Layer the cucumbers and onion slices in a nonreactive container, sprinkling salt between the layers. Let stand for 1-2 hours at room temperature. Create a brine by heating the remaining ingredients on a stove until the sugar dissolves. Let cool. Pour the brine over the cucumbers and refrigerate until chilled.
{cooking light}
6 cups thinly sliced cucumbers
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days for flavors to intensify.
Note: Pickles may be stored in the refrigerator for up to one month
6 cups thinly sliced cucumbers
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days for flavors to intensify.
Note: Pickles may be stored in the refrigerator for up to one month