Ann B.
07-02-2008, 12:20 PM
Hey, ALL!
This is my own recipe. Actually, it is a combination of my favorites from numerous recipes. I have used this recipe a lot in years passed, and obviously, it is time to plant some more cucumber seeds (not too late for here). Hunter loves cucumbers and even when he was a tiny thing, he would go out to the garden with me to harvest fresh ones. We would rinse them, and he would enjoy !!!!
Here you go...
Marinated Refrigerator Pickles (Diet)
Peel (if desired) enough burpless cucumbers for 12 cups of sliced cukes.
Thinly slice about 6 cups of Vadilia onions. You can use more or less depending on how much you like sweet onions.
Salt each layer of sliced cukes and onions as you place them in a large bowl. Cover with plastic wrap and refrigerate overnight. The salt is what keeps them crunchy.
The next morning, pour off the excess liquid, but do not rinse the sliced cukes.
Ingredients:
12 cups Salted cucumber slices
6 cups thinly sliced Vadilia onions
1 cup cold water
1/4 cup granulated sugar
2 tablespoons salad oil
3/4 cup white vinegar
2 tablespoons vegetable oil
1 tablespoon dried basil, crushed
1/2 teaspoon black pepper (optional)
(hot sauce is optional)
Mix ingredients, then refrigerate for one day.
Stir before serving because the oil, basil and pepper will tend to float on top.
You can serve as a side dish or use on top of lettuce, preferrably Romain lettuce.
The marinated cukes will last for weeks in the refrigerator. I served this at many of Hunter's birthday parties.
This is my own recipe. Actually, it is a combination of my favorites from numerous recipes. I have used this recipe a lot in years passed, and obviously, it is time to plant some more cucumber seeds (not too late for here). Hunter loves cucumbers and even when he was a tiny thing, he would go out to the garden with me to harvest fresh ones. We would rinse them, and he would enjoy !!!!
Here you go...
Marinated Refrigerator Pickles (Diet)
Peel (if desired) enough burpless cucumbers for 12 cups of sliced cukes.
Thinly slice about 6 cups of Vadilia onions. You can use more or less depending on how much you like sweet onions.
Salt each layer of sliced cukes and onions as you place them in a large bowl. Cover with plastic wrap and refrigerate overnight. The salt is what keeps them crunchy.
The next morning, pour off the excess liquid, but do not rinse the sliced cukes.
Ingredients:
12 cups Salted cucumber slices
6 cups thinly sliced Vadilia onions
1 cup cold water
1/4 cup granulated sugar
2 tablespoons salad oil
3/4 cup white vinegar
2 tablespoons vegetable oil
1 tablespoon dried basil, crushed
1/2 teaspoon black pepper (optional)
(hot sauce is optional)
Mix ingredients, then refrigerate for one day.
Stir before serving because the oil, basil and pepper will tend to float on top.
You can serve as a side dish or use on top of lettuce, preferrably Romain lettuce.
The marinated cukes will last for weeks in the refrigerator. I served this at many of Hunter's birthday parties.