Friday, November 12, 2010
Pickled Cucumbers and Red Onion
These are a delicious taste of Scandinavia. My Dad always had bowl of pickled cucumbers in the fridge every summer.
From: Tyler Florence
1 Burpless cucumber (or English)
1/2 small red onion
2 T fresh picked dill sprigs
1 1/2 c. white vinegar
1 c. sugar
5-6 allspice berries
Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bolw with the dill sprigs and a pinch of salt while you prepare the pickling solution.
In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.