Fresh cucumber pickles

Recipe time! I grew up with these on the dinner table in the summertime but never appreciated them until now. This is a great, easy way to use fresh cucumbers. These quick pickles have a light vinegar flavor when freshly made that intensifies upon sitting. I like them better with the light vinegar flavor, and Ken likes them better when they've sat overnight in the fridge and have picked up a stronger flavor. Even better, my 4 yr old loves these!

Cucumbers are not the most nutrient packed vegetable, but they do have a few things going for them. The flesh is mostly water, but it also contains a good amount of vitamin C. If you leave the peel on, which sadly I usually don't because I tend to find it bitter, you'll also get a good dose of dietary fiber and silica, which is important for connective tissues like muscle. The peel also contains potassium and magnesium. (Man, I wish I didn't peel my cucumbers!)

Give these a try - they're a refreshing summer treat!


Fresh Cucumber Pickles
1/4 cup vinegar
3/4 cup water
1/2 tsp dill seed
1 tsp mustard seed
1/4 tsp salt
1/2 tsp sugar
cucumber, sliced
onion, sliced (optional)

Combine vinegar through sugar. Add cucumber and onion so that they're covered with liquid. Let set for about half an hour and enjoy!