A delicious way to use up that overabundance of cucumbers from your garden.
Servings: 1quart size jar of pickles
Author: The Gracious Pantry
Quart-size canning jar
1cupwhite balsamic vinegar
½mediumyellow onion(chopped - use as much as you can get into the jar. The measurement here is a guesstimate)
2tsp.dried dill weed(you can go up to 1 tbsp. if you love dill)
salt and pepper(optional - to taste)
Combine everything in a quart jar, and shake well.
Let sit in the fridge at least overnight, minimum. Though a few days is optimal.
Store in the fridge and enjoy as you would any pickle!
*You can really add as much of the cucumber as you like. Just don't pack the jar so full that the vinegar can't get between anything. These should "float" more than being "packed in".Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.