Quick Cucumber “Pickles”
August 3, 2009 § 1 Comment
After 24-hours of marinating/refrigeration.
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
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