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.
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.
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.
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.
As 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?