Garlic and Onion Pickled Cucumbers

We’ve still been doing the Bountiful Basket almost every week but I just haven’t been posting it mostly because of work but if any of you out there want to see what is in it every week, just let me know and I’ll start posting it again.  We’ve been getting lots of English cucumbers so I’ve been using them in salads but have been looking out for some other ways to use them and I saw this on Facebook on the Bountiful Basket page from a lady named Heather and decided to give it a try.

Take 3 cups water plus 6 tablespoons vinegar (any kind you like) plus 3 tablespoons of salt (Kosher, canning, table, whatever, I used Kosher) and mix until salt dissolves.  Cut up cucumbers in discs or spears.  Put a little onion (I used dried onion), garlic (I used fresh but you could use whatever kind you like) and dried dill in the bottom of a jar, add some cucumbers, add more onion, garlic and dill then more cucumbers then top with more garlic, onion and dill.  Pour brine mixture over the top until all cucumbers are submerged.  Cover and let sit for 2 days in the fridge.  Feel free to add any other spices you would like including red pepper flakes for spicier cukes.  Should last up to 6 months in fridge.

If I remember, I’ll let you know in a couple of days how they taste!

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