Makes 3 cups
Here’s great use for all the different cucumbers and onions that find their
way into the farmer’s market what a nice dish to have at the ready, for these
sweet pickles keep for about 5 days in the refrigerator. Perhaps there’s some
lovely apple cider vinegar infused with herbs. Usually a lighter-style vinegar
is desirable with cucumbers so that their delicate flavors aren’t overwhelmed.
Since vinegar dulls the herbs, you might refresh the pickles with a new sprig
just before serving.
2/3 cup white wine or apple cider vinegar
1/3 cup sugar
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled only if the skins are tough
a few lovage leaves, fennel greens, or dill sprigs
1 tsp. mixed whole peppercorns
3 Tbs. olive oil
Mix the vinegar, sugar, and salt and set aside, stirring occasionally until
the sugar is dissolved.
Thinly slice the onions into rounds, then toss them with the cucumbers, herb,
and peppercorns in a noncorrosive bowl.
Add the oil to the vinegar, stir well, then pour over the vegetables. Toss
well, then cover and refrigerate. It’s best if the pickles can sit a day before
- Local Flavors, by Deborah Madison