 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
My youngest daughter started asking for these as soon as our local farmers markets opened. Now that cucumbers are plentiful, it's time to get some in the fridge. I started with a recipe from an old friend, made a couple of changes, and decided to put it here so I'd find it easily. Read more . As these get eaten up, we keep adding cucumbers and onions and peppers as we get them through the summer. Ingredients:
5 cups sliced/large chop/wedge/halved cucumbers |
1 cup sliced onion |
1/2 cup diced bell peppers |
1 tablespoon real salt |
1 1/4 cup turbinado |
1 cup white vinegar |
Directions:
1. Make syrup ahead with vinegar and sugar. Put both into a small saucepan, heat and stir until sugar is dissolved. Set aside and let cool.
2. Cut up the vegetables - in whatever form you want to eat them in. (Some of my kids like slices, others bigger chunks or wedges or strips.)
3. Pour salt over the vegetables in a bowl and let stand for 2 hours in the refrigerator.
4. After two hours, drain liquid from cucumber mixture and pour the syrup over the vegetables.
5. Put into sealed container in the refrigerator. (You can keep adding cucumbers to your syrup as long as you store it properly in the fridge in a sealed container - I make one batch each summer, and toss the syrup it in the fall.) They are best after at least an hour or so of being chilled.
6. NOTE: You can use less cucumbers to start, or you may need to make a bit more syrup, depending on how you cut the vegetables and what type of jar/container you use.
|
|