Don’t skip this summer staple.
The recipe for refrigerated quick-pickled cucumbers and onions is more of a common concept than an exact formula.
The variety of names tells us how people like to eat it.
Credit:Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Hannah Greenwood
Some use it as a salad or slaw.
Others use it aspickle relishon or alongside sandwiches.
A few forkfuls eaten in front of an open refrigerator make a fine snack.
Credit:Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Hannah Greenwood
For some reason, eating cold cucumbers seems to make us feel cooler on a hot day.
Ingredients for Quick-Pickled Cucumbers and Onions
The proportions are a matter of taste and opportunity.
We use what we have and tinker with the amounts until it tastes good to us.
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Many of us prefersmall, seedless cucumbers, but any fresh, crisp cucumber is a contender.
Peel the cucumbers only if the skins are bitter or tough.
Some people use a littlesugar, others a lot.
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It’s the same with thesaltandpepper.
Some people addgarlic, and others think that’s frivolous.
Even the jar can be the size that suits us.
Credit:Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Hannah Greenwood
How Long Do Quick Pickles Last?
A batch of pickled cucumbers and onionskeeps for several days.
Many cooksreuse the brinea few times and simply add more cucumbers and onions to the same jar.
What’s the Difference Between Quick Pickling and Regular Pickling?
We make it because we grew up eating it, so we have the taste memory.
We tend to like pickled things seasoned with vinegar, sugar, salt, and pepper.
kindly tweak as needed.
Add the garlic, if using.
Pour into the jar, making sure the vegetables are submerged.
Cover and refrigerate until chilled.
The vegetables keep for about a week.
