Most everybody growing up in the South has eaten these pickles at sometime or another. They are cool & crispy with a vinegar kick. My mama, aunts, and grandmother had them on the table at almost every meal during the summer when I was a kid. And now, whether it’s Sunday after Church for lunch or with a tomato sandwich, I just can’t think of anything better to have on the table. What a great taste of freshness!Recently I was asked to demonstrate some of my recipes at the Farmers Curb Market. So, kinda as an after thought, I made a big bowl of these pickles and took them along because I thought they’d go well with the goat cheese sandwiches I was making. Well, Mercy Day! – these crazy little pickles were the first things to go! Big Sweetie just rolled his eyes …”really, cucumbers and onions, that’s a recipe?” Um, um, um! (I shook my tilted head from side to side with my raised eyebrow look) He’d seen it before. Anyway, I don’t know if it’s a recipe as much as a summer tradition and it really doesn’t matter. This dish has stood the test of time and will be in my fridge this summer, next summer and for many summers to come.
So there, my pickle discussion is done…for now. Happy summer everyone!
Cucumbers & onions in a light pickling brine cured in the refrigerator.
- 6 to 8 Kirby cucumbers
- 2 small Vidalia or spring onions
- 1/3 cup Apple Cider vinegar
- 1/3 cup sugar
- 1/2 tsp . salt
- 1/2 tsp . fresh cracked pepper
Slice cucumbers and onions thinly. Combine vinegar, sugar and salt in a small bowl and pour over cucumbers and onions.
Chill in the fridge for about an hour or so, then GO FOR IT! You can keep these in the fridge for a few days cause they stay crispy and crunchy and get better and better every day.