From The Garden...Swedish Pickled Cucumbers

  We like to have an easy meal for supper and one of the things requested are cucumbers. Bettie and her boss, like them done with onions, and a mayo dressing and Lyle and I prefer vinegar with the cucumber and onions. I made some both ways.

  The Cheap, Fast, Good cookbook had a recipe that was a little different from the vinegar ones I usually make so tried it for a change of pace. It did not call for onions, but as that is something we all like I added them. Red and White sliced thin and separated into rings. I also added some celery seed just because we like it.

  They are quite good, and easy to make.

  They were nicely crisp just as the authors said they would be. There are some left so will try them tomorrow with a pasta ham salad and see how they hold up. This makes a easy side dish  and for a picnic they will keep well as there is the vinegar in them.

Swedish Pickled Cucumbers

1 pound seedless (hothouse) cucumbers or Kirby cucumbers

¼ cup cider vinegar

4 teaspoons sugar

1/4 teaspoon salt

⅛ teaspoon black pepper

Onion sliced (optional)

Celery seed  (optional)

  Peel the cucumbers and slice thinly. Slice onions if using and put all in a small bowl.

Combine the vinegar, sugar, salt, and black pepper, celery seed if using in a one cup glass measuring cup. Whisk or stir until sugar is mostly dissolved. Pour over the cucumbers. It really is enough even though it might not seem so. After they stand they will give off some moisture.

  Cover the cucumbers and refrigerator for at least 30 minutes or up to 48 hours. Stir occasionally if using soon, and if marinating longer, stir one or twice before using.