Growing up I can remember my parents going to the Farmer’s Market during the spring or summer and coming home and declaring that, “Tonight we only eat veggies”! Ick I remember thinking. What kid wants only vegetables for dinner? Well, of course the older you get the more you like your vegetables and I am no exception. One of the dishes I remember my mom making was pickled cucumbers. I know, you are saying, Pickles. Well, yes, but not really. These are quick pickled cucumbers and they are so fresh and tangy and light. They go perfect with any spring/summer BBQ you might be having or attending.
You need to slice the cucumbers thin so they “pickle” quickly. You either a very sharp paring knife or a mandolin. I have linked a mandolin I like. It is one of those tools you will use over and over again. They are not expensive and so worth it!
A light and tangy side dish that is perfect with a BBQ pulled pork sandwich or grilled chicken
- 3 cucumbers, peeled and sliced thin
- 1 small red onion, thinly sliced
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons Vegetable oil
- 3 Tablespoons White Vinegar
In a large jar or tupperware bowl, with a tight fitting lid, combine all ingredients.
Chill in refrigerator at least an hour before serving.
These will keep in the fridge for about a week.