Saturday, April 24, 2010

Recipe: Pickled Cucumbers

4 large cucumbers
2 tbsp. salt
1 cup white vinegar
1/4 cup sugar
1/2 tsp. white pepper
2 tbsp. minced parsley (optional)
2 tbsp. snipped fresh dill (optional)

Wash cucumbers; wipe dry. Pare. Cut into thin slices; place in medium bowl.  Sprinkle with salt; toss lightly. Cover with a plate; weigh down with a heavy can.  Let stand at room temp. for 2 hours.  Drain cucumber slices well; pat dry with paper towel and return to bowl; mix well.  Combine vinegar, sugar, and pepper in small bowl; mix well. Pour over drained cucumbers in bowl; cover and refrigerate several hours or overnight until well chilled.

To serve: Drain cucumber slices, place in serving dish or container for your picnic, sprinkle with dill and parsley, if desired.  Yield: 6 cups

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