USVI-On-Line

Does anyone know how to make these? They probably have other names. My grandmother used to make them, and we have an overabundance of cucumbers growing (planted to many) so I thought I'd make some.
She basically sliced cucumbers and maybe onions and put them in a bowl with perhaps vinegar and sugar, and just left them in the fridge. Does this sound remotely familiar to anyone?

Yeah, that is pretty much all you do. I made them last summer, and just did it by taste. My mom puts sliced tomatoes in with them sometimes.

If I'm in a pinch and don't have time to wait for them, I will just slice onions and cucumbers and throw a little Italian dressing on.

haven't made them myself but just saw a blog post about pickles the other day. not sure if this is the kind of thing you are looking for:

http://agoodappetite.blogspot.com/2009/ ... -8809.html

Google cucumber salad, awesome!

(I like mine with diced tomatoes & a bit of onion, garlic etc)

I just got this recipe this morning from a friend. She says they are awesome!

9 Cups sliced cucumbers; 1/8 inch thick
1 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 1/2 T. salt
2 cups sugar
1 cup cider vinegar
1 tsp. celery seed
1 tsp. mustard seed

In a large bowl, combine first 5 ingredients; mix well. Let stand at room temperature for 30 minutes. Do NOT drain. In a small bowl, combine remaining ingredients; pour over salad, stirring until thoroughly mixed. Refrigerate overnight before serving. Store in fridge for up to 3 months.

I continue to add cukes to the brine--- yummy!

I do them all the time. I like to use rice wine vinegar. I don't have a recipe though. I just mix up rice wine vinegar and a little sugar, get sugar dissolved. Put in cucumbers, onions (vidalia) or red (they need to be very thinly sliced.) Sometimes I will add celery seed and/or mustard seed.

Thanks guys. It's the vinegar, sugar, onion, mustard and celery seeds type that I was thinking of. It's our first year gardening....never had to figure out what to do with cucumbers before!

Yes, we live on that down here. I very thinly slice the cukes and onions with a mandolin. I also put in yellow squash and zucchini.

As far as the vinegar and sugar, I just do that by taste and don't really have a precise measurement. I also had a bit of salt and pepper.

We eats ours on crackers a lot of times for lunch on a hot, hot day.

Enjoy!

This is the recipe I use for refrigerator pickles....they are always a big hit.

Thinly slice 7-10 cucumbers (I use the smaller ones used for pickling).
Add 2 thinly sliced onions. Sprinkle on 2 tbl of salt and let sit for 2 hours stirring occasionally. Rinse and drain well. Put in a bowl and add 1 1/2 c white sugar and 1 c vinegar (I have used both cider or white) Stir well and put in the refrigerator at least overnight. They are so crispy and yummy and keep for weeks.