3-4 medium sized cucumbers, thinly sliced cucumbers
1 small sweet onion sliced
1 cup water
1 cup white vinegar
3/4 cup sugar
1 tsp salt
a little pepper for taste
Mix water, vinegar, sugar, salt, and pepper in a mixing bowl until the sugar and salt have dissolved. Add cucumbers and onions to the mixture. Taste and adjust to your liking. Add more cucumbers or onions if you like more of either. Your cucumbers and onions should be covered with the brine mixture. If you want to make a large batch make up more brine to add. Place the mixture in containers in the refrigerator. The flavors blend together overnight, although I start eating as soon as I've made them. They can be stored in the refrigerator for up to two weeks. I have been making several jars up on Sundays to last us the week then repeat again. Makes about 4 pint jars of pickles and onions.
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The Kissel-Kestner Family Cookbook
No FicciónA cookbook full of generations of recipes from grandmothers, aunts, parents, and extended family. These recipes have been around for a long time and some of them are brand new. I'm on the journey to learn how to cook most of my family's history of r...
