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Quick cucumber pickles

Posted by Sheryl Julian  March 25, 2009 02:34 PM

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Make this with slender Armenian cucumbers, which have thin skins. They're slightly longer than pickling cukes and not as pudgy. I get them at my local farmstand. You also need some sort of hand-held slicing machine, like a fancy mandoline or one of the newer cheaper plastic versions.

4 Armenian cucumbers
About 1/4 cup white wine or cider vinegar
Salt, to taste
1/4 cup chopped fresh parsley

1. Without peeling them, slice the cucumbers thinly. Layer them in a bowl, sprinkling the layers with vinegar, salt, and parsley.
2. Cover tightly with plastic wrap and refrigerate for at least several hours. Sheryl Julian

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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