Pickled Red Onions with Cucumbers
Pickled Red Onions and Cucumbers
Refreshing Red Onion/Cucumber Refrigerator Pickles
Cucumbers, Cucumbers... And More Cucumbers!
For years, we've been making fresh dill pickles. We start processing them as soon as the vines start to produce in an abbundance.
This year a friend of mine sent over a jar of sweet pickles and I saw Red Onions floating around in the jar. Another friend of mine was going into the hospital and gave me a large bag of Red Onions that she said she wouldn't be able to use. So I made a few jars of dill pickles for my husband and a few neighbors and then I thought I would slice up the bag of Red Onions and add some of our garden cucumbers for a different type of pickles for this year.
I'm sure that there are many recipes going around for different types of summer pickles. The recipe that I put together is very refreshing and different. My friend uses sugar and black peppercorns in her recipes. I can't have too much sugar so in my recipe I use Xylitol. You can use sugar if you like. I just don't want my refrigerator pickles to taste too sweet.
After adjusting my recipe until I got just the right amounts of everything, I stuck with the final recipe for the whole cucumber season.
Great Pickles...WITH A BONUS!
Everyday after I get home from my exercise class I make a sandwich with my Red Onion Pickle mix stuffed into a whole wheat pita pocket. Now, not for nothing, but... I've lost 10 pounds in two months! That's a first for me! Could it be... Of course it could... those pickles helped me shed a few pounds! I didn't know it until I had a doctors visit and the nurse told me..."You know, you've lost 10 pounds since we saw you two months ago!" I left the doctors office with a smile on my face and a hankering for a Red Onion/Cucumber sandwich!
Until We Meet Again... Francesca27
Pickled Red Onions with Cucumbers,
Cook Time (No Cooking)
- 8-10 Medium Sized Cucumbers, Peeled and Sliced
- 4 Medium Sized Red Onions, Sliced
- 6 cups Apple Cider Vinegar
- 3/4 cups Sugar or Xylitol
- 1/2 teaspoon Salt
- 8 Tablespoons Olive or Canola Oil
- 6 teaspoons Fresh, torn Dill Sprigs
- In a Medium sized (Non-Reactive) Bowl. mix the vinegar, sugar (Or Xylitol,) and salt. Stir it until sugar disolves. Set aside and check it in between slicing the other ingredients. Give the mixture a good stir every ten minutes or so, unitl the sugar is completly disolved.
- In a very large (Non-Reactive) bowl, combine the Cucumbers, Onions and dill.
- Add the olive or canola oil to the vinegar mixture and stir well.
- Pour the vinegar mixture over the sliced onion/cucumber/dill mixtue, cover the bowl and Refrigerate for at least 8 Hours.
- Put the Pickles into very clean glass jars. It doesn't matter what kind of glass jars, as long as the jars are glass.
- These pickles should keep very well in the Refrigerator for 7-10 days.
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