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Quick cuke pickles

quick cuke pickles (Photo by Wendy Maeda/Globe Staff; styling by Sheryl Julian and Catherine Smart)
August 17, 2011

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Many growers sell fresh white onions, which are more mild then regular onions. Use 2 fresh white onions or 1 white or sweet onion. The pickle is ready to eat after a couple hours in the fridge. It will keep for a week if you turn the slices in the vinegar from time to time. If you have pickling cukes, use 10.

4 waxless slicing cucumbers (skin intact), very thinly sliced
1 white or sweet onion, halved and thinly sliced
About 1/4 cup white wine vinegar
Salt and pepper, to taste
4 tablespoons chopped fresh parsley or dill

1. In a large bowl, layer the cucumbers, onion, vinegar, salt, pepper, and parsley or dill. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, turning the mixture several times.

2. Just before serving, turn the cucumbers again. Sheryl Julian