The last few weeks I’ve been picking cucumbers out of my garden. I had hoped to pickle them – but I get so few at a time, I’ve been using them as they ripen.
This recipe is my daughter’s favorite. In fact, she loves it so much, she asks me to make it for her for her birthday dinner. They have been a great way to use the cucumbers and get a pickle-like flavor with few pickles, without all the canning work!
- 3 large cucumbers
- 1 cup white vinegar
- 3/4 cup water
- 3/4 cup sugar
- 1 teaspoon salt
- dash cayenne pepper
- 1 tablespoon parsley
- dash black pepper
- dash salt
Peel and thinly slice cucumbers, then set aside.
In a saucepan, combine all other ingredients. Heat over medium and stir until sugar dissolves. Remove from heat.
In an airtight container, layer cucumbers. Pour marinade over. Let sit in fridge overnight. Keeps well for several days.