CHRISTINA’S SWEET PICKLES

Need something to do with all those garden cuccumbers, make pickles! This is my close friend's recipe and it's simple, easy and so delicious.

Christina’s Sweet Pickles

Ingredients

• 3-5 small to medium Cucumbers, sliced

• 1 Tsp Salt

• 1 Vidalia Onion

• 1 c White Distilled Vinegar

• ½ c Water

• ½ c Sugar

• 2 Tbsp Fresh Dill minced (optional)

Directions

1. Season cucumbers with salt in a large bowl for one hour, let sweat then drain and do not rinse.

2. In a small saucepan over high heat, mix vinegar, water and sugar until dissolved and turn clear, about 5 minutes.

3. Cut the onions in half then in half again and slice thinly.

4. In the same bowl as the cucumbers, add the onions, pour the mixture over, stir in the dill and cover with plastic wrap for at least 1 hour and keep in the refrigerator. 

5. Pack the pickles and onions into two 12 ounce mason jars and fill with remaining brine.

Will last 3-4 months in the refrigerator, if they last that long.