PA pickles Recipe
This is a recipe my dad used to make in the summer. I completely forgot about it until recently when I went back to my hometown and was served it at dinner.
Ingredients
- 3 cucumbers, peeled and sliced thinly
- 1 tbs kosher salt
- 1 large onion, peeled and sliced thinly
- 1 cup of cider vinegar
- 1/2 cup water
- 1 cup granulated sugar
- ground black pepper to taste
Directions
- Place cucumbers in a colander in a sink and sprinkle with salt.
- Toss them up and place a plate over top.
- Allow to drain for and hour or so.
- Meanwhile, bring vinegar, water, and sugar to boil in a non-reactive saucepan.
- Boil for 3 minutes and then remove from heat.
- Rinse cucumbers under cold running water and place in a gallon plastic ziploc bag with onions and vinegar mixture. Grind in pepper to taste.
- Chill in refrigerator at least 3 hours.
- Pickles will keep for a month, however the cucumbers will grow softer as they age. Pickling liquid can be used again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 6 servings | |
| Calories 155 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1168mg | 49% |
| Potassium 163mg | 5% |
| Total Carbs 37.38g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 35.43g | 24% |
| Protein 0.68g | 1% |
