Quick cucumber pickles – a perfect summer treat

Over the next week or so, I’m going to give you a few quick and easy recipes from a cookbook I’ve already talked about – one of my favorites, The Granville Island Market Cookbook. These are all summer recipes and I love them all…

Cool and delicious!

Cool and delicious!

These pickles take only a day to marinate and they stay crisp for a month. I serve them with almost everything when I make them because I love cucumbers and pickles.

Preparation time: 15 minutes which excludes hanging around time for 2 hours draining and 24 hours marinating.

2 English cucumbers (I often double this recipe as it doesn’t seem to last long in my house). Wash but do not peel cucumbers. Slice 1/16 inch or 2 mm. thick slices and combine with pepper and onion in a large bowl.
1 large red pepper, cleaned and cut lengthwise into 1 inch strips.
1 medium onion, thinly sliced.

1 tbsp salt and 2 tsp dill seed – sprinkle over vegetables. Stir well and let stand, uncovered, for 1-2 hours. Stir occasionally.

3/4 cup sugar and 1/2 cup white vinegar – mix together in a separate bowl until sugar is dissolved. Add to vegetables and mix gently. Spoon into one 2 quart (2 litre) glass or ceramic container, or several smaller jars. Cover and refrigerate for at least 24 hours.

Simple as can be and very very good. These are also very nice gifts because they’re beautiful in the jars.

Kate

 

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