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Cucumber-Oil Refrigerator Pickles from Local Flavors by Deborah Madison

2/3 c. white wine or apple cider vinegar

1/3 c. sugar

pinch salt

2 red or white mild onions

2 c. thinly sliced cucumbers

a few sprigs dill or fennel or lovage

1 tsp. mixed whole peppercorns

3 T. olive oil


1) Mix vinegar, sugar, and salt and set aside, stirring occasionally until sugar is dissolved.

2) Thinly slice onions into rounds, then toss them with the cucumbers, herb, and peppercorns in a noncorrosive bowl.

3) Add the oil to the vinegar, stir well, then pour over the vegetables. Toss well, then cover and refrigerate. It’s best if the pickles can sit for a day before being used.


Makes about 3 cups. Stores about 5 days in the fridge.

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