Photo: scubadive67

When I posted last week about the preternaturally pink Pickled Red Beet Eggs, I forgot to mention that the quick-pickle technique works for a lot of things. Like the onions in Stacie’s Potato, Tomato, and Quick-Pickled Onion Salad. Or like the cucumbers in this Quick Pickled Cucumber Salad.

This recipe is another one of my Pennsyvlania Dutch family’s summer favorites. It’s great alone, as a picnic side dish, or atop a grilled burger.

Quick Pickled Cucumber Salad

(can be adapted for kids 10+ mos)

2 medium organic cucumbers, peeled and thinly sliced
1/2 organic sweet onion, thinly sliced
about 6 tbsp organic cider vinegar (enough to just cover the cucumber and onions)
1 tbsp organic sugar
1 tsp sea salt or kosher salt
1/2 tsp organic fresh ground black pepper

1. Place the cucumbers and onions in a large glass bowl or jar.

2. Add enough vinegar to just cover the cucumber and onions.

3. Add the sugar, salt, and pepper.

4. Refrigerate at least 2 hours, but preferably overnight.

Note: When making for kids younger than one year, I’d serve them the cucumbers but not the onions (they are a little too hard for the young stomaches to digest). You can also cut back on the salt and eliminate the sugar completely.