English cucumbers and red onions make a pretty pickle jar.
My favorite web site.....mrsbutterworths.com.....has a pickle recipe you can eat-right-away. Takes 15 minutes to make; ready to go in eight hours, refrigerates up to 5 days. Serve on sandwiches or grilled hamburgers. Add to chopped salads.
INSTANT SWEET PICKLES
Ingredients ◦⅔ cups white-wine vinegar or apple-cider vinegar ◦⅓ cup sugar ◦⅛ teaspoon Kosher salt ◦2 cups thinly sliced English cucumber, or any small, slender cucumber ◦1½ cups thinly sliced onions ◦2 tablespoons torn dill sprigs ◦1 teaspoon whole peppercorns ◦3 tablespoons extra-virgin olive oil
METHOD mix vinegar, sugar, and salt, stirring occasionally until sugar dissolves. Set aside. In a nonreactive bowl, combine cucumbers,onions, dill, and peppercorns. Add evo. Stir well. Pour over vegetables and toss to combine.
FINAL Cover bowl and refrigerate for at least 8 hours before serving. Store pickles, refrigerated, for up to 5 days.