Updated: Aug 31, 2019
Crisp and refreshing, this recipe brings out the the fresh flavor in your cucumbers and offers a cool and crunchy side dish to your favorite BBQ meal, or any meal.
By: Melinda Keckler, Crinkled Cookbook
5 cups thinly sliced cucumbers - about 3 english cucumbers or 4-5 regular cucumbers, peeled or not - your choice
1 large onion, thinly sliced
1 1/2 cups sugar
1 cup white vinegar
3 tbsp rice vinegar
1 1/2 tsp canning salt - not table salt
1 1/2 tsp celery seed
Thinly slice cucumbers and onion into a large bowl. Toss and set aside. Whisk together remaining five ingredients and add to cucumbers/onions. Toss lightly so all the cucumbers are mixed with the brine. Cover bowl and refrigerate. You can serve this right away, that's when the "pickles" taste - best but this will keep in the fridge for several weeks.
Makes 10 - 12 side dish servings
Inspired from a recipe by my Aunt Susie, she shared this with me in 2001 during a visit to Boise. She loved how fast this side dish could come together. It's also the perfect way to use a big supply of cucumbers from the garden.