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  • PA pickles

    1 vote
    PA pickles
    Prep time:
    Cook time:
    Servings: 6
    by kathleen Skrzypczak
    3 recipes
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    This is a recipe my dad used to make in the summer. I completely forgot about it until recently when I went back to my hometown and was served it at dinner.

    Ingredients

    • 3 cucumbers, peeled and sliced thinly
    • 1 tbs kosher salt
    • 1 large onion, peeled and sliced thinly
    • 1 cup of cider vinegar
    • 1/2 cup water
    • 1 cup granulated sugar
    • ground black pepper to taste

    Directions

    1. Place cucumbers in a colander in a sink and sprinkle with salt.
    2. Toss them up and place a plate over top.
    3. Allow to drain for and hour or so.
    4. Meanwhile, bring vinegar, water, and sugar to boil in a non-reactive saucepan.
    5. Boil for 3 minutes and then remove from heat.
    6. Rinse cucumbers under cold running water and place in a gallon plastic ziploc bag with onions and vinegar mixture. Grind in pepper to taste.
    7. Chill in refrigerator at least 3 hours.
    8. Pickles will keep for a month, however the cucumbers will grow softer as they age. Pickling liquid can be used again.

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