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Wednesday, September 14, 2011

Vinegared Cucumbers

With an abundance of cucumbers and a diminishing supply of canning jars, we're finding ways to eat more of these crisp cucumbers fresh.  Even my younger kids like these as they taste a lot like dill pickles.  Mom likes to make up this recipe a few hours before dinner and then let it chill until ready to use.  It makes a nice side for many dishes!  Easy and quick!  

This will help me use up half a dozen of those cucumbers in the picture, now what in the world am I going to do with the rest of them???  (I have enough jars and dill for 7 quarts of dill slices...  that will take it down to less than half)


Vinegared Cucumbers

1 1/2 C. water
1/2  C. apple cider vinegar (Heinz is best!)
1- 1 1/2 T. salt

Mix until salt starts to dissolve and then add:

a few sliced cucumbers
a few thin slices of onion

Chill an hour or so and serve cold.

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