Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
16 servings (serving size: about 1/4 cup drained pickles)

This easy pickle recipe yields lots of cucumber pickles to keep on hand for picnics or snacks. Try bread-and-butter pickles on sandwiches or burgers, as a complement to field peas, or as a snack with whole-grain mustard, cheddar cheese, and crackers. Thin-skinned pickling cucumbers are essential.

How to Make It

Step 1

Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.

Step 2

Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

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