Pickled Cucumbers
Dad’s German heritage showed up in several of his favorite dishes. These pickles never lasted long in Mom’s refrigerator as Dad snacked on them. He loved them as a side salad with barbequed meats and was known to pile them on sandwiches. What he really enjoyed was standing at the refrigerator with his fork, eating them straight from the jar.
Dad’s Pickled Cucumbers
Makes 1 quart
2 cucumbers, peeled and thinly sliced, using a mandoline if possible
1 red onion, peeled, halved lengthwise, and thinly sliced
1 cup sugar
1 cup white or apple cider vinegar
¼ cup water
Directions
Separate the onions into individual half-circles.
Layer and pack onions and cucumbers into a mason jar with a lid.
In a medium bowl, stir the sugar, vinegar, and water together until the sugar dissolves. Pour over the onions and cucumbers. If they are not completely covered, add more vinegar. Cover jar with the lid, shake gently, and refrigerate for at least 24 hours and up to a week. Drain to serve.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
