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Marinated Cucumbers




Source of Recipe


A family tradition recipe


Recipe Introduction


I've never had a summer without these. We start the cucumber bowl as soon as the pickling cucumbers start coming in and add to it all summer long. This is more a set of directions rather than a true recipe with exact amounts. You make it to your taste and make adjustments as you see fit.


List of Ingredients




Cucumbers, sliced
Onions, sliced
Vinegar
Black pepper
Sugar or Splenda



Recipe



I don't use any salt until serving, because the salt leaches the water from the cucumber at a really fast rate and that dilutes the brine. I've always kept the same batch going all summer, so I use the smaller, firmer pickling cucumbers - if you are going to start a new batch every week, you can use any cucumber you like. I use mostly sweet onions, but sometimes add some red onions for a little extra punch. I usually use cider vinegar, but rice wine vinegar is good, as is white vinegar. LOTS & LOTS of black pepper are needed - more than you think.

Just layer the cucumbers and onions (maybe twice as much cucumber as onion) in a sturdy plastic container that is big enough to hold all the cucumbers, onion and vinegar. I like something flatter rather than deep - easier to stir every couple of days to try to keep the pepper distributed. Sprinkle each layer with pepper and sugar or Splenda (I like Splenda - both of us have diabetes, plus it dissolves instantly in the vinegar). I probably use a total of one cup of Splenda in a 2 quart container. So basically my cucumbers are as sweet as Kool-Aid - except made with vinegar! Once you have layered all of that, cover with vinegar. These need to sit for a couple of days in the refrigerator.

Taste after a couple of days and adjust the sugar and pepper. If you keep these for a few weeks you'll need to adjust them again, as well as vinegar level as you add more cucumbers and sugar

This is really versatile - you could add bell peppers or jalapenos, too. I wouldn't use radishes, though - after a day or so marinated radishes get a really rank odor.