If there was a contest to win "most likely dish to find in the Sweet Pea family's refrigerator" this recipe would win hands' down. We make it throughout the year, but in the summer it is almost constantly in our fridge, and even as I type there is a batch in there:
We call these Summer Cucumbers, or in the winter, Marinated Cucumbers, even Refrigerator Pickles. Whatever you want to name them, you will call them "delicious."
They are super easy to make and keep for up to a week in the refrigerator due to the good amount of vinegar. Sometimes we make them with just cucumbers, but our favorite way is to add sweet or red onion. If you have an anti-onion kid, just slice them large enough to remove them from his or her helping. Another option? Add seeded tomato slices
Here's another great thing about Summer Cucumbers: since cucumbers are 96% water, this snack or side dish is a great way to get some extra water (ie, hydatration!) into your kiddos during the hot summer months.
Summer Cucumbers
1 large English Cucumber or 2 medium cucumbers, seeds removed and cut into 1/4 inch slices
1/2 red or Vidalia onion, sliced (optional)
1 tomato, deseeded and sliced (optional)
1/2 cup apple cider vinegar
1 1/2 teaspoons kosher salt
1/2 cup water
3 tablespoons white sugar
optional: add fresh dill or mint
Combine all ingredients in a large bowl. Mix well to fully incorporate. Place in the fridge to let marinate, ideally at least one hour before serving.
Will keep for up to one week.
Serves 6 as a side.
Peas and love-
SPC
PS--Trying some new recipes this week:
Summer Panzanella (Italian Bread Salad)
Chicken and Rosemary Kebabs
Tortellini Primavera
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