Author Notes
When I was a kid one of my grandmothers made refrigerator pickles in the summer.Over the years I tinkered with it and it slowly evolved into my something new! —Stephanie McConachie
Ingredients
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2
Large Cucumbers
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1
small purple onion
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1
clove garlic
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1/2 cup
red wine vinegar
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1/2 cup
filtered water
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1 tablespoon
fresh dill
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1 teaspoon
sea salt
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1/4 teaspoon
black pepper
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1/2 teaspoon
cane sugar
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2 tablespoons
Olive Oil
Directions
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Peel cucumbers and slice into thin rounds and place in medium size bowl.
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Slice onion into strips and add to cucumbers.
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Crush garlic and place in small mixing dish.
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Finely chop dill and add to dish along with garlic.
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Add all the other ingredients to small mixing dish and with wire wisk mix well.
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Place cucumbers and onions in a large jar.
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Pour vinegar mixture into jar and put lid on tightly. Let sit in refridgerator for 3 days. Serve with cookout menu.
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