Quick Pickles

Use any kinds of veggies that you would like.  I used English seedless cucumbers (because I prefer them to regular ones) and pearl onions. 

Y'all know that I'm a "dumper" so you'll have to fiddle with quantities a little bit but I don't think you can mess this recipe up.  I made this in one of those huge glass candy jars but you could half the recipe and put it in a big bowl. 

My best friend's Mom used to make something similar to this when we were growing up.  She would leave out huge bowls of vinegary cucumbers on the table.  Whenever you walked by, you'd just scoop some into a cup and keep on moving.  

They taste like summer to me; see what you think.

Thanks Powerful Mothering for
featuring my Quick Pickles !

Quick Pickles

6 Cucumbers, Sliced into 1/4" Rounds

Small Sack of Pearl Onions, Peeled or 1 Onion, Peeled & Sliced (Optional)

6 Bay Leaves

6 Tbs. Dried Dill

2 c. Distilled Vinegar

5 Tbs. Salt

1 c.  Cold Water

Place the cucumbers and onions into a jar or glass bowl.  Sprinkle over the dill.

Combine the vinegar, salt, and bay leaves in a saucepan and bring to a simmer.  Stir until the salt dissolves then remove from heat.

Add 1 cup of cold water to vinegar mixture and let cool for a little bit before pouring over the cucumbers.  Add cold water to cover veggies.

Refrigerate for at least an hour then enjoy!

*Tip* When dealing with pearl onions, bring a pot of water to boil.  Throw the onions in and leave them about 3 minutes.  Take them out and as soon as they are cool enough to handle, you will be able to just squeeze the onion out of its skin.

This is part of Full Plate Thursday.