One of our favorite summer side dishes is a serving of crisp and cool pickled cucumbers and onions. This is a quick and easy dish to create and a great way to use up the cucumbers that grow too large to use for canning pickles. And it’s a refreshing change from sliced raw cucumbers.
Here’s what you’ll need:
2 cucumbers
1 onion
1 cup of water
1 cup of white granulated sugar
½ cup of white distilled vinegar
Salt and pepper
You can leave the skin on or peel the cucumbers and slice to about ¼ inch thick. Then slice the onion, leaving it in rings. I recommend using glass or ceramic containers or bowls for the veggies, as plastic will pick up the vinegar scent and keep it—for a long, long time!
In a separate container measure in the water and vinegar. Now slowly add a small amount of granulated sugar, stirring constantly until it dissolves, then add a little more. Do this process until the sugar completely dissolves into the liquid (there may be a tiny bit of sugar granules left and that is okay). Creating the pickling liquid in a separate container will allow you to more easily adjust the measurements to fit your desired balance of sweet and tangy. I usually add a few more tablespoons of water to the above recipe.
Once the pickling liquid is to your liking, simply pour it over the sliced cucumbers and onions. You may want to add salt and pepper to taste. I personally never use salt but I do add a dash of black pepper. If the liquid doesn’t completely cover the sliced veggies it’s fine. Simply let it set for a while. The veggies will start soaking up the pickling liquid and sink, letting the liquid cover them. Once they’ve soaked a bit and the pickling liquid covers the veggies, I cover the bowl with plastic wrap and chill in the refrigerator.
It does take a few hours for the veggies to absorb the liquid and become pickled, but if you make this dish early in the day it will be ready to eat for dinner that night. Make sure to refrigerate in between servings.
It’s a great side dish to serve with other foods from your garden such as fresh corn on the cob and green beans. Enjoy!
Being outside in nature is the most basic part of who I am. Besides gaining knowledge about wildlife, I learn lessons about who I am, and surprise myself about what I am capable of achieving. Nature continually inspires me. It is a part of all my writings, no matter the genre or subject matter. 
My husband’s mother made this when he was growing up. It’s a favorite around here. I have the original recipe from his mother’s kitchen. In fact, I’ve got the fix’ns and am making it this weekend.
What a great side dish for the Fourth of July! I love hearing about recipes being passed down in the family. It’s important. One year I made recipe books for both of my sons that included all our family recipes that have been handed down from my parents and grandparents. Many of them are part of our holiday traditions. Thank you for reading and making a comment. Always good to see you, Sherrey!