Quick Pickle Cukes

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When I was a little girl, my family would always have a jar of quick pickled veggies on the table. For lunch and dinner, they were a staple. My Grandmother, who lived next door, slaved away in her summer garden to prep for canning season. I will admit that as a kid, I would turn my nose at even the possibility of liking this sour treat, but now, I can’t get enough of it.

I love making a quick pickle because it’s a great way to use up veggies that are left over from other recipes. My tips for a quick pickle will work with any garden veggie.

Ingredients:Quick Pickle Cukes

  • 1 small English cucumber, peeled and sliced
  • 1/2 cup thinly sliced red onion
  • 3/4 teaspoon dried oregano
  • 5-6 whole peppercorns
  • 1/4 cup sugar
  • 2 tablespoons kosher salt
  • 1 cup distilled white vinegar
  • 1/2 cup water

Directions:

Place the cucumber and onion in a shallow (heat-proof) bowl. Bring the sugar, salt, vinegar and water to a boil in a small pot, stirring until the sugar and salt are dissolved. Add in peppercorns and oregano, and allow herbs to steep for 1-2 minutes. Pour the hot brine over the vegetables, stir to combine and cover with plastic wrap. Let the vegetables stand, stirring occasionally, for 30 minutes. Serve at room temperature or place in the refrigerator and chill.

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