Author Notes: When I was a kid one of my grandmothers made refrigerator pickles in the summer.Over the years I tinkered with it and it slowly evolved into my something new! —Stephanie McConachie
Makes: 2 quart
Ingredients
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2
Large Cucumbers
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1
small purple onion
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1
clove garlic
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1/2
cup red wine vinegar
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1/2
cup filtered water
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1
tablespoon fresh dill
-
1
teaspoon sea salt
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1/4
teaspoon black pepper
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1/2
teaspoon cane sugar
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2
tablespoons Olive Oil
Directions
- Peel cucumbers and slice into thin rounds and place in medium size bowl.
- Slice onion into strips and add to cucumbers.
- Crush garlic and place in small mixing dish.
- Finely chop dill and add to dish along with garlic.
- Add all the other ingredients to small mixing dish and with wire wisk mix well.
- Place cucumbers and onions in a large jar.
- Pour vinegar mixture into jar and put lid on tightly. Let sit in refridgerator for 3 days. Serve with cookout menu.