When I was a kid I loved bread and butter cucumbers, but these days the bought ones taste just a bit too sweet for me.
But lately I’ve had a yen for some, and the other day I cracked!
I looked up a recipe on line and decided to make some myself.
Everything was already in my pantry, and I had three Lebanese cucumbers in the fridge just waiting to get pickled!
It was amazingly quick and easy — just slice and salt the cucumbers and onions (I only had shallots), and let then sit overnight in the fridge.
Next day spice up some apple cider vinegar, then add the cucumbers. The whole thing took about 15 minutes — including the slicing.
I used half the amount of sugar and they’re still a bit sweet for me, but very tasty.
I ate the results for lunch — still warm with grated tasty cheese on wholegrain bread. Delish!
I’ll be making this again.
Those look yummy!
Thanks, They are. I’ve made several other batches since this first one, as well as pickling some fennel bulbs.