Regina Rae

After 24-hours of marinating/refrigeration.

Before marination.

Ingredients:
4 medium-sized cucumbers
1 small red onion
1 small white/yellow onion
few springs fresh dill
3/4 cup rice wine vinegar
4 heaping tablespoons evaporated cane sugar
1/4 teaspoon sea salt
2 tablespoons olive oil
1 teaspoon whole peppercorns

Method:

1.  In a small bowl, combine vinegar, salt and sugar in a bowl and whisk until dissolved.

2.  Chop cucumbers and onions in thin slices.  Place in a non-corrosive bowl.  Add sprigs of dill.

3.  Once sugar/salt has dissolved add peppercorns and olive oil.  Pour liquids over vegetables.  Refrigerate for at least two hours so that the cukes and onions can “wilt down,” preferrably over night.  Enjoy staight out of the fridge or as a delicious salad topping!

Diet Notes: Gluten-free, nut-free, vegan

Tagged: cucumbers, dill, evaporated cane sugar, Gluten-Free, nut free, olive oil, peppercorn, pickle, quick cucumber pickles, quick pickles, red onion, rice wine vinegar, sea salt, spring harvest, vegan, white onion

§ One Response to Quick Cucumber “Pickles”

• Basil Ricotta Shmear « Regina Rae says:

  August 13, 2009 at 11:56 am

  [...] heirloom cherry tomatoes, a couple sprigs of basil (leftovers) and a small mound of my leftover quick-pickles.  Feel free to forgo that last ingredient, but it was quite tasty if you’re feeling [...]

  Reply