mom's quick pickles

Name: MOM'S QUICK PICKLES
Prep time: 10 min
Yield: 6
Cuisine: Southern
Ingredients: 1 1/2 cup(s) cold spring water; 1/2 cup(s) apple cider vinegar; 2 tablespoon(s) white granulated sugar; 1 1/2 cup(s) sliced cucumber (1 medium-large); 1/4 cup(s) thinly sliced spring onion or green onion

(2 RATINGS)

60 Pinches 5 Photos

Teresa G.

Here, KY

Updated on Jun 24, 2015

This is the way my mother made her "cucumbers and onions." They are so deliciously fresh and easy to make, and require only a few basic ingredients. Mom never used a recipe, of course, so I've measured and tasted and measured and tasted some more, until I got it just right.

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 6 or more

Ingredients

1 1/2 cups cold spring water
1/2 cup apple cider vinegar
2 tablespoons white granulated sugar
1 1/2 cups sliced cucumber (1 medium-large)
1/4 cup thinly sliced spring onion or green onion

How To Make mom's quick pickles

Step 1

In a nonreactive bowl or container (minimum 24 oz. size,) mix together water, vinegar and sugar, until sugar is dissolved.

Step 2

Add sliced cucumbers; stir lightly. (NOTE: Cucumbers may be peeled or skin scored with a fork or zesting tool, if desired.)
Step 3

Add sliced onions; stir lightly.
Step 4

Submerge vegetables as much as possible; cover with lid or plastic wrap.
Step 5

Refrigerate at least 2 hours or up to 2 days before serving (best when made the day before serving.)
Step 6

Refrigerate leftovers.
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