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Ingredients
| cucumbers: 3 |
| onions - red: 1 onion (sliced thin) |
| peppercorns: 2 Tbl |
| white wine vinegar: 3 cups |
| fresh dill weed (sprigs): 1 tsp |
| fresh sage (chopped): 1 tsp (optional) |
| lemons: 1 (juice of) |
| granulated sugar: 1 Tbl |
Pickled Cucumbers (Salt-Free Pickles)
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
5 min -
Servings
6 serving(s)
Tags
- Peel cucumbers and cut to your liking. You can cut the cucumber in half, then in long strips lengthwise, or simply cut them in rounds. Totally up to you. I like my in think rounds.
- Place cucumbers and onions in a stainless steel bowl large enough for all the ingredients.
- Put all the ingredients EXCEPT the cucumbers and onions in a saucepan and bring to a boil over high heat.
- Pour vinegar mixture over the cucumbers and onions; cover bowl tightly wth aluminum foil or plastic wrap and leave out on counter to cool.
- Once cool, refrigerate cucumbers overnight. Before serving, pour off the vinegar mixture and remove peppercorns.