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Health & Fitness

Quick Pickled Cucumbers and Onions

Are you one of those people who wonders about the origin of certain foods? I certainly am. If you are not, I hope that you will humor me, and read the intro to this recipe anyway. 

I think about that first person who figured out the mystery of making chocolate. (what a genius!) Who was the first to figure out how to brew a cup of coffee or tea (thank you!), who figured out how to ferment beer or wine (THANK YOU!!)? Who figured out how to salt-cure, or can, or pickle foods? I am sure you get the gist, so I'll stop there, but I sure am grateful to those that came before us for figuring it out for us!

Before refrigeration was invented, people had no choice but to eat locally and seasonally. Perishable food was preserved in order to ensure that there would be enough to eat through the winter. One of the oldest methods of preserving that fresh food is pickling.

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What exactly is pickling? Basically, it is anaerobic fermentation. (Say what??) By marinating food in brine (salt, water, an acid and spices), you create lactic acid in a controlled environment with a pH of 4.6 or less, which allows you to manipulate, or kill, most bacteria. The spices used - mustard seed, garlic, cinnamon, cloves -  provide antimicrobial properties as well. All of this creates that salty, sour taste that you know and love.

But let’s put all of that to the side for now, shall we? All that we really need to know is that pickling produces incredibly delicious results. The following recipe is a quickie. No canning is involved, so this is a fresh pickle that needs to be refrigerated and consumed within a day or two.

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It is a perfect complement to grilled meats or fish, but of course, it can be enjoyed all on it’s own.


Quick Pickled Cucumbers and Onions

Pickling Liquid

1 cup of raw apple cider vinegar

¼ cup raw sugar (you can use a bit more if you like a sweeter taste)

2 Tbsp kosher salt

1 Bay leaf

2 garlic cloves, cracked

1-2 Small hot chilies or red pepper flakes

Fresh dill, chopped - I grow my own, so I use a ‘flower’ (seed head)

½ tsp Celery or Mustard seed

½ tsp Peppercorns

½ tsp Allspice

1 sweet onion, sliced very thin

6-8 Kirby cucumbers, washed and sliced very thin

Put all pickling liquid ingredients into a medium sized non-reactive saucepan, and set over medium-low heat, stirring occasionally until sugar and salt are dissolved. Allow to cool to room temperature.

Place cucumber slices and onion slices into a large non-reactive bowl. Pour pickling liquid over all and stir well to coat. Place in refrigerator and allow to chill for 1-2 hours before serving.

Store in refrigerator and use within a day or two.

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