Quick Pickles

Biting into a chilled cucumber is like biting into ice water. The taste is cool and clean. It’s no wonder because they are made up of 95% water.

While cucumbers don’t pack as much nutritional value as some of their garden neighbors, they do have a bit of vitamin A, vitamin C, magnesium, phosphorus, manganese, and potassium. Plus with skin intact, they provide a healthy dose of fiber.

Cucumbers are often used topically for skin problems. The oft shown cliché of two slices on each eye actually will help lessen the damage from a night out on the town. The coolness of the cukes can sooth tired, puffy eyes. Plus eating one will help re-hydrate you.

I love these pickles. They are quick, easy and delicious. I see no need to buy store-bought pickles again!

2-3 cucumbers, trimmed and cut into 1/4-inch round slices
1 1/2 teaspoons salt
1 cup cider vinegar (or enough to cover the cucumber slices)
1/2 cup brown sugar
1/4 cup onion, sliced thin
1 cloves garlic crushed
1 teaspoon dill seed
1 teaspoon mustard seed


-Combine vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil.
-Reduce heat and simmer for 10 minutes.
-Place cucumbers in a heat proof bowl.
-Pour the hot liquid over the cucumbers; stir to combine.
-Cover and let steep for at least 20 minutes. Store in refrigerate for up to 10 days.