REFRIGERATOR MINI CUKES
My local grocery store had a clearance on mini cucumbers. I got 24 for .99 cents. So I ended up getting 70 mini cucumbers for $3.00. We love pickled cucumbers as a side dish for lunch and dinner. I worked with 24 at time. First I rinsed them in cold water. I have a salad shooter so it was easy to slice them up quickly. Ran them through the salad shooter. Finely chopped 5 medium sized onions.(used my handy dandy little food chopper for the onions) Added onions to cukes. Sprinkled on 2 tablespoons of salt. With my hands I mixed the salt and onions into the cukes. Then I let it sit for 30 minutes. Then I added 1 1/2 cups of vinegar and 1/2 cup of canola oil to the mixture. Mixed that in by hand so that onions, cukes and dressing are well combined. Then I tasted it and added 3 packets of Splenda. Took a slotted spoon and spooned the mixture in canning jars. I used a slotted spoon because I did not want to have a lot of juice in the jars
Cover with jar lids or aluminum foil. Store in refrigerator for up to a month. Recipe submitted by Edith Weil
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