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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A yummy quick sweet pickle from Deborah Madison, author of Seasonal Fruit Desserts. Deborah recommends using ‘Beit Alpha’ cucumbers. I've never heard of them. Enjoy! Ingredients:
5/8 cup white wine vinegar (or apple-cider vinegar-just a little less than 3/4 cup) |
1/3 cup sugar |
1/8 teaspoon salt |
2 cups thinly sliced pickling cucumbers (about 3-4 cucumbers or use english cucumbers) |
2 red onions, thinly sliced |
2 tablespoons torn dill sprigs |
1 teaspoon peppercorn |
3 tablespoons olive oil |
Directions:
1. In a medium bowl, mix vinegar, sugar, and salt, stirring occasionally, until sugar dissolves. Set aside.
2. In a nonreactive bowl, combine cucumbers, onions, dill, and peppercorns.
3. Add olive oil to reserved vinegar mixture and stir well. Pour over vegetables and toss to combine.
4. Cover bowl and refrigerate for at least 8 hours before serving.
5. Store pickles, refrigerated, for up to 5 days.
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