Pickled Cucumbers

I hate pickles. Can’t stand the smell, and woe betide if the juice gets on my sandwich when the shop ignores my “no pickle, please” request.

However, I love pickled cucumbers — not at all the same thing! — when accompanied by a nice poached salmon or grilled fish. So how do you pickle a cucumber?

You peel it and slice it very very thin. You also slice a small onion very thin. Then you put them both in a mixture of 1/4 cup white vinegar, 2 tablespoons of sugar, 1/4 teaspoon of salt, and 1 teaspoon of dried dill. Let it marinate at least half a day.

I like to do this in a Tupperware1 bowl with a tight-fitting lid, so I can shake it up to make sure all the veggies get covered.

By the way, this recipe came from The Clueless Gourmet, a wonderful cookbook that demystifies cooking and instructs on making quick and tasty meals. Mike Chary sent me a copy 15 years ago to help me get used to the idea of cooking for myself. My, how time flies.

1I don’t own any actual Tupperware, but what’s the generic for this?


4 Responses to “Pickled Cucumbers”

  1. Dave Mahlin Says:

    I have a similar recipe- it’s great for barbecues and picnics when you are looking for something lighter than cole slaw with all that creamy (i.e. fatty) dressing. And I love dill – but a great variation would be to omit the dill and use spicy Hungarian paprika, instead. Szeged brand is the best, if you can find it

  2. Earl T. Says:

    a tupperware: a plastic container, a storage container.

  3. Johanna Says:

    Refrigerator storage container — yeah, that would probably work. Thanks!

  4. Jim Kosmicki Says:

    having grown up in a Tupperware dealer/manager’s household, I’d say that the generic for Tupperware is Rubbermaid.




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