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Fresh Pickles – from Aimee’s kitchen

1 Asian or 2 regular cukes, sliced in rounds

Marinade Options:

 1) 1/4 c. Cider Vinegar

1/3 c. cold water

½ tsp. salt

1 tbsp. chopped fresh dill (optional)


2) 1/3 c. rice wine vinegar

1/3 c. cold water

½ tsp. salt


Place sliced cukes in bowl. Pour marinade over and stir. Adjust water, vinegar, or seasonings to taste. Serve immediately and/or place in fridge and enjoy after several hours, the next day, etc. etc.

(We usually just keep a batch of marinade going for about a week. We eat all the cucumbers out of it, and then slice another into the marinade, and put it back in the fridge. We sometimes add slices of sweet onion, red pepper, tomato slices, or whole cherry tomatoes. This is very refreshing in the summer and can be enjoyed with any meal.)