Pickled Cucumbers

These are quick refrigerator pickles. Mom would often make them with just a little salt and sugar in the vinegar, but here is a similar recipe without the sugar that looks really good.

Ingredients

3-4 large cucumbers

1 large white onion

2 cups apple cider or white vinegar

1 cup water

2 teaspoons salt

2 teaspoons ground black pepper

1 teaspoon garlic powder or 4 cloves of minced fresh garlic

Directions

• Peel and score cucumbers lengthwise with a fork then slice them crosswise in medium thick slices.
• Quarter onion, then slice crosswise in 1/2 inch thick slices.
• Pour vinegar and water in large, non-metallic bowl, add spices and mix well.
• Add cucumbers and onions to bowl. Other vegetables can be added as well, such as pieces of carrots, bell peppers, tomatoes, etc.
• If necessary, add more vinegar and water to bowl to cover vegetables. Maintain ratio of 2 to 1 for vinegar to water. You can change the vinegar to water ratio to adjust the sourness to your taste. The 2 to 1 ratio is tart.
• Cover and chill for at least 4 hours. Overnight is even better.