…pickle ‘em! We found ourselves with too many cucumbers, so that was the conclusion at which we arrived. All thanks to a great idea offered by a loyal Every Food Fits reader, Rebecca Nolen of Dallas, Texas! So how exactly does a cucumber get pickled? Actually, it’s quite simple:
In a big, glass bowl, combine a washed, thinly sliced cucumber with the skin still on, thinly sliced onion, a couple of teaspoons of salt and three or four tablespoons of sugar. You might want to toss in a few sprigs of dill, too. Cover the ingredients with white vinegar and let them soak up the flavors in the fridge overnight. Leave all the ingredients in a covered bowl in the fridge or divide them into jars, as we’ve done in the photo. They’ll keep for about a week.
Summer is the time of year for cucumbers, with peak season May through August. Did you know cucumbers provide Vitamin C, Vitamin A, fiber, potassium and folate? For being so mild and “cool” they are delicious raw with a dip, or mixed into a variety of cold salads for a refreshing crunch.
How Stacey Got the Shot: With the fabulous 105mm f/2.8 lens at f/4.5, shutter speed 1/60 second. ISO 400. This time, I also used a light box.