Monday, August 6, 2012

Kay's Cucs

I don't know Kay or why she made these pickled cucumbers.  My mom makes these little buggers all summer long and I love them!  They are simple to make from ingredients most folks have on hand and last forever.  I love to serve them with fresh sliced garden tomatoes instead of a green salad with all sorts of summer dinners. Enjoy!

Kay's Cucs

Peel and slice 3 large cucumbers and plate them in a large colander.  Add 1 medium onion sliced into 1/4" thick rings.  Toss the mixture with two pinches of salt and allow to stand for 2 hours.  Drain and rinse well.

Meanwhile, make the dressing. Combine 1 C cider vinegar, 1 t dried mustard, 1t celery salt, 1/4 C sugar, 1/2 C canola oil and whisk until combine.

Place the cucumbers and onions in a large mason jar or glass bowl and cover with the dressing.  The recipe says these will keep indefinitely in the refrigerator and the dressing can be reused with fresh salted cucumbers and onions a few times.

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