Homemade Pickles

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I’ve found a quick and easy recipe for some wonderful cucumbers that we ended up with this week. We have to many to eat in one week! This is the basic pickle recipe that my family relies on and we change it up every time we make it depending on the different flavors (or fresh ingredients) we are craving and have on hand. One week it will have a lot of dill and the next it will have fresh jalapeno slices! Personally I like mine with some chopped garlic and the baby sweet peppers from the produce aisle. I find these get stronger the longer they sit, and you can make them as sweet, sour or spicy as your taste buds can handle! Great the whole year round but especially when you have garden fresh cucumbers.


1 large (or 2 small) cucumbers, peeled

Half yellow/sweet onion, skin removed

2 cups white vinegar

2 Tb sugar

Salt & Pepper (optional)

1. Using the thickest setting on your slicer/mandolin, slice the cucumber(s) over bowl.

2. Change to the thin setting and slice the onion half into the bowl.

3. In a small bowl, mix together the vinegar, sugar, and salt and pepper to taste. Pour over the cucumber and onion mix and toss gently with a fork or tongs.

Cover and refrigerate for 30 minutes or overnight.

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