Make these Cucumber Pickles in Minutes

By Lori Powell

There is a local farmers’ market about a quarter of a mile up the road, open on Sundays from 9 to 1. After watching “CBS This Morning,” my go-to show and a regular weekend ritual, I grab my market bags and stop by to check out the new offerings. This week, there was an abundance of cucumbers, tomatoes and corn.

A freshly-cut cucumber perfumes the air as soon as it is cut. It’s so refreshing on hot summer days – and hot days seem to be a regular occurrence here in Pennsylvania. I love cucumbers as a snack, done simply, freshly sliced with a sprinkle of sea salt...yummmm!!

I have loved cucumbers since I was a toddler. My nickname back then was Chuckles (because I laughed a lot) or Pickles (which I ate a lot). Not such a bad life.

Unlike other kids whose first choice would be sweets in the form of candy or cookies, pickles were MY candy and my potato chips. Back then I only knew of sweet gherkins, bread and butter or dill pickles. They served as my sweet snack and my salty.

Little did I know back then that there was a whole world of pickles waiting for me out there. Every country has a pickle made from the humble cucumber or cabbage – Korean kimchee to Japanese pickles (oshinko) – and too many others to mention.

My quick pickle is based on a Swedish sliced pickle that goes with just about everything, from sandwiches to a side salad to grilled meats (beef) and seafood (salmon and shrimp).

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Quick Pickle
Makes 2 cups

1 cup seasoned rice wine vinegar
3 tablespoons sugar
¼ teaspoon freshly ground black pepper
2 garden cucumbers, sliced
½ small red onion, sliced
1 tablespoon fresh mint leaves, torn
1 tablespoon coarsely chopped fresh dill

Bring vinegar with sugar and pepper to a simmer in a nonreactive medium saucepan, stirring, until sugar is dissolved.

Remove pan from heat and stir in cucumbers and onion. Let cool completely. Stir in herbs.

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