The Flaming Pot Holder

We make and eat lots of refrigerator pickles (sometimes known as cucumber/onion salad) at our house. They are quick, easy, versatile, and it’s a great way to use extra cucumbers. I learned how to make them from my Mom. I think she learned how to make them from Nanny, her grandmother. We had a large garden growing up and we had loads of cucumbers. There are just so many bread and butter pickles one can eat, and then it’s time to make refrigerator pickles or cucumber/onion salad.  Whatever you call it, it is tasty!

Refrigerator Pickles

3 cups sliced cucumbers (about 4-6 small cucumbers)

1 cup sliced onions (I use 1 small red onion and 1 small white onion)

1 teaspoon salt

½ teaspoon black pepper

pinch of cayenne pepper or red pepper flakes (optional)

1½ cups white vinegar

I like the cucumbers and onions sliced very thin so I use either a mandoline slicer or a food processor. But hand-slicing works great too (and there is less equipment to clean!).  I usually leave the peel on the cucumbers, but you can peel them if you prefer. 

Mix the cucumbers and onions in a larger container with a tight-fitting lid (I use a large Pyrex container or a large Mason jar).  Sprinkle with the salt and pepper.  Pour in the vinegar.  Mix well. You can eat them immediately but I like to refrigerate them for several hours (or even several days). I just shake (thus, the tight-fitting lid) or stir them every day.

Variations:
– Add cayenne pepper or red pepper flakes.

– Add sugar, stevia, honey, or agave to cut some of the tartness.

– Add fresh garlic for an added flavor kick.

– Add thinly sliced green or red bell peppers.

– Add jalapeño pepper slices.

– Add fresh herbs (parsley, dill, chives, etc.).

– Mix it up with different onions: white, Vidalia, yellow, purple (or even shallots).

– Try different vinegars: apple cider, white vinegar, or even a splash of balsamic or red wine vinegar.

– Drain off most of the vinegar and stir in some sour cream or plain yogurt and dill for a creamy side salad.