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Wednesday, September 7, 2011

Quick Pickled Cucumbers

Hi everyone!

I am sure a lot of you make these quick pickled cucumber sliced. But, I thought I would share my recipe. These are kept in the fridge and the longer they are in there, the stronger they are.

Like I have said before, we get fresh produce at least 4 days a week from the vegetable vendors at the farmers markets.

Normally for a post, I would use a pretty canning jar or some other pretty jar. But folks, today we are keeping it real. I did not have a canning jar, rim and lid handy and I needed to deal with these cucumbers now. So, I improvised and used an emptied mayo jar for these.

recipe 158 Troy brought these 5 cucumbers home last night. I already have some for salads and I have a Ziploc bag filled with sliced cucumbers for munching. But, I hate to see anything go to waste, especially when someone is kind enough to give them to us!

So, a quick pickled jar of cucumbers is called for today!

Peel and slice up cucumbers and toss in jar.

recipe 159recipe 160Now normally I have onions to slice up and add to this jar but, I am all out today. I also like to chop up a jalapeƱo and add it. 

recipe 162 (Geez, didn’t even use a pretty ceramic mixing bowl. Oh no, just whipped out the old Tupperware!)

Your will need to adjust the measurements of things according to how much you are making. This is a large mayo jar and 5 smaller cucumbers.

Whisk together:

2 cups of Apple Cider Vinegar

1 teaspoon of salt

1 teaspoon of black pepper

1 Tablespoon of minced garlic (if you don’t have fresh, use powdered)

1 Tablespoon of onion powder

1/2 cup of Splenda (you can use sugar as well)

Occasionally to change things up a bit, I will add ground mustard to this mix. And you certainly can add some chopped dill as well.

Once all of this is all whisked, pour into jar of cucumbers. Use a table knife to kind of poke around in there so all the vinegar is mixed in with the cucumbers.

recipe 163As you can see in the picture, I do not fill all the way to the top. Once you have the vinegar in, close the lid tightly and shake. Put into fridge. Every time I open the fridge, I shake the jar of cucumbers. 

You can start eating them after a few hours. The longer they are in the fridge, the stronger the flavor.

Quick, yummy, cheap and almost calorie free! What more could you ask for?