Last Sunday for dinner my friends treated everyone to barbecue from a new local place Jimmie’s Southern BBQ Smokehouse on France Ave in Minneapolis – another Famous Dave’s small barbecue restaurant with smoked meats. The meal included pickled fresh cucumbers. They were cut”wafer thin” and delicious. Inspired by the pickled cucumbers, I found a simple recipe. There are recipes for mass quantities, but this uses just one cucumber and makes enough for a week. Perfect amount for my purposes.
Pickled Cucumbers Recipe
4 teaspoons of sugar
1/4 cup vinegar (I used apple cider)
salt to taste
Cut the cucumber into wafer thin slices. Place in a flat casserole pan (See link above for illustration.) Distribute the sugar over the cucumber mix well and let sit for 30 minutes. Then add the vinegar. I let that sit until the cucumbers had absorbed the vinegar and sprinkled some salt.
Note: That resulted in my adding more vinegar, to which I first added a tablespoon of honey and a teaspoon of mustard with lots of mustard seeds. This offset the extra tart vinegar with some sweet. After watching P. Allen Smith’s show on making pickled onions, I topped off the jar with some water. The recipe I used (see link above) did not make enough juice on it’s own. This is my first time pickling anything! It was fun.
Put it in a clean jar, refrigerate and voila! They are good for a week. Ready for the fresh chicken salad sandwich that I made. The pickled cucumbers are better the second day. Thanks to Snapdish for the easy recipe. If you have a mandolin for slicing, this operation goes quickly. I cut the cucumber up by hand. Good practice.
This jar of pickles is going with me to Fiesta Friday #172 food gathering of friends from all over the globe, led by the gracious Angie and cohosts this week are Jhuls @ The Not So Creative Cook and Su @ Su’s Healthy Living .
Thanks for stopping by my kitchen.
Have a beautiful day wherever you may be.