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Pickled cucumber-tomato layers
What do you think?
Cool, crunchy, and keeps a long time
Who doesn’t enjoy the cool crunch of a cucumber in a salad or on a sandwich? It’s convenient to have them handy to just throw on tossed greens or a veggie sandwich without having to take the time to peel and slice. That’s why refrigerator pickles take up permanent residence on a shelf in my icebox.
Not only is pickling a great way to use up the whole cucumber at one time, those little slices can sit in the frig for a long time. I like to top off the jars with grape tomatoes, which keep the cucumbers below the surface of the brine and allow you to use up those quickly perishing tomatoes. Besides, the light green slices look pretty with a layer of little bright red orbs bobbing on top.
Pickles keep for about a year (Yup, that's right) in the refrigerator.
- 3 cucumbers, sliced about 1/2" thick
- 1 pint grape tomatoes
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1 onion, sliced (about 1/4" thick)
- 3 tblsp. dill, fresh or dried
- To make the brine, heat the sugar, apple cider vinegar, water, and salt to a boil.
- Divide cucumbers, onions, tomatoes and dill into 3 mason jars.
- Pour brine over each. If there's not enough brine to fill the jars, add some extra water and apple cider vinegar.
- Top with grape tomatoes