May 18, 2011

Recipe of the Week: Fresh Cucumber Pickles

One of the most common summertime salads I enjoyed growing up was fresh pickles, which we called "bellyachers" (because if you eat too many servings, your stomach will protest.) When cucumbers are running out your ears, this is a good way to create a piquant side dish that goes well with beef, pork and chicken.

Grandma's "Bellyacher" Fresh PIckles

1 cucumber, peeled and sliced thin
1/2 small sweet onion, sliced thin
1/4 cup mild vinegar (I prefer red wine vinegar, but white will do)
1-2 teaspoons sugar
Salt and pepper to taste

Place vinegar and sugar in serving bowl. Stir until sugar is dissolved. Add cucumbers and onion, toss to coat. Adjust ratio of vinegar and sugar to taste; season with salt and pepper. Serve immediately or refrigerate for a few hours. You can also double or triple this recipe if serving a crowd. Leftovers may be refrigerated for up to a day.

Happy eating,