Hi! Yesterday morning I was all motivated and actually got up and went for a run outside before heading into ophtho clinic. Today, is a much more normal day and I’m just leisurely enjoying the morning with my coffee and no workout.
The Mayo Clinic Social Media Summit ended on Tuesday and I learned SO much. I will share it with you guys in the next day or two.
In the meantime, I wanted to post this super simple, summery recipe for my mother-in-law’s refrigerator dill cucumbers. She makes these all the time and the whole family eats them like crazy! They are sweet, crunchy, and the ultimate summer snack or side dish. Plus, they are super easy to make.
I don’t think they quite qualify as pickles, but I suppose they are “quick pickles.” What do you guys think? Are these pickles?
Either way, Kyle LOVES them!
Refrigerator Dill Cucumbers and Onions
- 1 large sweet onion
- 3-4 large cucumbers
- 1 cup sugar
- 2 tsp salt
- 1/4 cup fresh dill
- 1 cup white vinegar
- 1 cup water
I used a mandolin to slice up the cucumbers and onions, which worked really well. If you don’t have a mandolin, slice the cucumbers and onion into thin slices. Add cucumber and onion to a large glass jar.
Combine water, vinegar, salt, sugar, and dill in a pot. Heat over medium high until sugar is completely dissolved.
Let stand to cool slightly. Then, pour over cucumbers and onions in jar.
The liquid won’t cover the cucumbers all the way at first, but as the cucumber break down and release liquid, they will shrink and the amount of liquid in the jar will increase. So pack it full of cucumbers even if you think there isn’t enough liquid.
Refrigerate at least 12 hours before eating. These will keep in the fridge up to a week.
Yum Yum Yum!!