Ingredients
2 large cucumbers
1/2 onion
2-3 tomatoes
{For the dressing}
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 tsp. oregano
1/8 tsp. salt
Directions
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.
Ingredients:
1 quart jar with tight fitting lid
2 medium cucumbers
1 cup water
1/2 cup apple cider vinegar
1 1/2 tsp salt
1 garlic clove
1/2 tsp dill seed
1 tsp dill weed
Directions:
Put the garlic, dill seed, and dill weed in the bottom of a quart jar.
In a separate bowl combine the salt, vinegar, and water. Stir until the salt is dissolved. Pour into the jar.
Add the sliced or wedged cucumbers to the jar.
Fill the jar until the vinegar mixture covers the cucumbers. Put the lid on tightly and refrigerate 5-7 days. After. 5 days you will have perfect pickles. Pickles will remain good 2-3 weeks.
