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Quick Pickled Cucumbers Recipe

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This recipe for Quick Pickled Cucumbers, by , is from The Prunyi Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Virginia Prunyi


3 cucumbers (not English or hothouse)
1/4 cup kosher salt
2 TB sugar
1/2 cup white wine vinegar
1 TB chopped dill

Trim the ends off the cucumbers and, if desired, score the exterior with a fork to create ridges
Slice the cucumbers paper-thin OR cut into ribbons using a spiralizer.
Place a single layer of cucumbers in the bottom of a dish and cover with 1 TB salt. Repeat wth remaining cucumbers and salt.
Cover with wax paper and place something heavy, such as a plate or glasses, on top of the paper.
Refrigerate two hours.
Meanwhile, combine the sugar with two TB of hot water and stir to dissolve the sugar.
Combine the sugar syrup with the vinegar.
Drain the cucumbers, which will have given off lot of liquid, and rinse well. Dry.
Pour the brine over the cucumbers and chill an additional hour or two until cold.
Prior to serving, add the chopped dill.




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