Pickled Cucumbers
Not a true pickling process, this is more like marinated cucumbers in an herbal, vinegary base that keeps for weeks in the fridge.
My Number One Fan makes these frequently. It's just a delicious accompaniment for any meal, and almost effortless to make.
Any kind of cucumber will do, but the best are English Cucumbers or something relatively new on grocery shelves, Seedless Baby Cucumbers.
Pickled Cucumbers
Yield: 1
Not a true pickling process, this is more like marinated cucumbers in an herbal vinegary base that keeps for weeks in the fridge.
Ingredients
- 1 English Cucumber (or 3 Baby Seedless Cucumbers), unpeeled
- 3-4 small rings of red onion
- 1 part water
- 1 part malt vinegar
- 1 part cider vinegar
- 1 tbsp Mrs. Dash Onion Herb Blend
- 1/2 tbsp Mrs. Dash Garlic & Herb Blend
- 1/2 tbsp Mrs. Dash Table Blend
Instructions
- Wash and dry the cucumber(s), then slice into 1/8" to 1/4" rounds
- Slice a red onion and take 3-4 of the small inner rings.
- In a large enough container to hold the onions and cucumbers with a little room left over and with a tight fitting lid, put in the Mrs. Dash Herbal Blends.
- Add just a bit of water to the container and then shake it to suspend the herbs.
- Add the cucumbers and onions to the container, and then eyeball the remaining water to account for one part. Add the remaining two parts vinegar until the cucumbers are completely submerged.
- Put on the lid of the container and shake to evenly distribute the herbs throughout.
- Refrigerate at least 6 hours before serving, but overnight is preferred.
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