This is a family recipe for refrigerator pickles that, in my family, we like to call “swimming cucumbers”. It is simple and basic, but the tartness from the vinegar and the chilled cucumbery goodness are so refreshing in the heat of summer. I can remember eating these all the time when I was a kid, and now with fresh organic cucumbers from Sage Mountain Farm, I make them for my kids and they love ’em as much as I did.
Start by washing the cucumbers and slicing the ends off. Then using a vegetable peeler, I like to give my cucumbers some stripes. I peel a strip of skin from one end to the other and then I rotate the cucumber before peeling another strip (leaving alternating strips of skin on and skin off). This is just personal preference. My kids would prefer not to have any skin on and, as a mom I would prefer them to eat the skins. So we have found a happy medium with striped cucumber rounds, everybody’s happy. Do what you like here…but, fair warning, stripes are fun!
Next slice the cucumbers into rounds about 1/8 to 1/4 of an inch thick, depending on your preference. Also, if you like you can make these into half rounds. Whatever floats yer boat!
Put all of your slices into a lidded container that has a bit of extra room for liquid. Using a mixture of equal parts water and apple cider vinegar, cover all of the cucumbers. Finally sprinkle the top of the liquid with a generous amount of fresh cracked black pepper, course grind works best. Place the lid on the container and tuck these babies away overnight in the fridge. Next day, enjoy!
For another tasty summer treat, revisit this recipe from last summer- Strawberry Basil Lemonade!
Give us a comment below if you tried either of these recipes! We’d love to have a conversation with you!