Vintage Quick Cuke Pickles
A vintage classic!
2 small-medium cucumbers, sliced very thinly
Salt 1/4 cup mild white onion, sliced in paper thin rings 2 Tbsp. fresh dill, chopped 1/2 cup white wine vinegar 2 Tbsp. organic, raw cane sugar (+/- to your taste)
Layer cucumbers in a bowl, sprinkling very lightly with salt as you go. Cover with a plate and weight it down with a large can or other heavy object. Leave on the counter for about 2 hours.
Drain the cucumbers and press out any extra liquid. Return to bowl; add onions and dill.
Whisk vinegar and sugar until sugar is dissolved; stir into cucumber mix.
Refrigerate for about an hour before serving. Will keep for several days (cucumbers will soften as days go by)
Recipe created or adapted by Liz Talley, Urban Graze
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