I’ve been up to my ears in cucumbers these past few weeks. What to do when life throws you cukes?
This is one of the easiest and most delicious recipes for pickles I have ever tried. The balance of vinegar and sugar is just right.
Eat the pickles as is or serve alongside smoked salmon, cheese, or cold meats. The pickles are also wonderful in Asian style rice bowls and in salads.
2 lbs (900g) thinly sliced unpeeled cucumber
3 small onions, thinly sliced
12 oz (350g) sugar
2 tablespoons salt
8 oz (225ml) cider vinegar
1. Combine all ingredients in a large bowl.
2. Stir well and place in a tightly covered container in refrigerator. Leave for at least 4 hours, or overnight, before using. Keeps well for up to a week in refrigerator.
Recipe from Darina Allen’s Ballymaloe Cookery Course Cookbook
Okay Y’all. It’s Friday and summer is still here, even if the leaves are changing and school is back in session.
Get your weekend groove on with the shoegazey “Summer Sun” from Saskatoon, Canada’s Slow Down Molasses.
Check out Slow Down Molasses on the band’s Website, where you can learn of upcoming world tour dates and buy their music.