READY IN: 1hr 15minsYIELD: 1 pint


  • 2cucumbers
  • 12 mediumonion
  • 3garlic cloves
  • 1tablespoonkosher salt
  • 1teaspoonrosemary
  • 12 teaspoondill
  • 1teaspoonpickling spices
  • 1teaspoon fresh cracked black pepper
  • 6tablespoonsvinegar
  • 1teaspoonolive oil
  • 34 cupwater

    Serving Size: 1 (239) g

    Servings Per Recipe:4

    Calories: 47.1

    Calories from Fat 12 g 26 %

    Total Fat 1.3 g 2 %

    Saturated Fat 0.2 g 1 %

    Cholesterol 0 mg 0 %

    Sodium 1750 mg 72 %

    Total Carbohydrate7.9 g 2 %

    Dietary Fiber 1.2 g 4 %

    Sugars 3.1 g 12 %

    Protein 1.3 g 2 %


  • Note: Vinegars: I like to mix my vinegars…Red Wine, White Wine, distilled white, Rice, Cider, Malt…. I don’t use Balsamic, as it stains the cucumbers.
  • How To:
  • In a small pot place… Rosemary, Pickling spices, Garlic (just lightly crush, you can leave the shell on), pepper, ½ cup water.
  • Set to simmer until reduced by ½,.
  • Place in an open container in the fridge until well chilled.
  • While that is reducing:
  • Peel and quarter each cucumber length wise, lay the quartered pieces out so it is easy to slice out the seeded section of all 8 pieces. (Throw out peels and seeds or compost) Line up the seeded sections and evenly cut into 6-7 chunks.
  • Cut up the ½ onion (I like “stem to stern” slices… 1/8-1/4 inch) but do it anyway you wish.
  • In a mixing, oversized bowl place the cucumber and onion pieces and add kosher salt stirring until all the salt sticks to the pieces. Transfer the pieces to a fine screened colander and place the colander resting above the bottom of the bowl (you are going to sweat these cucumber chunks) for anywhere from 1-2 hours in a fridge.
  • In a small bowl/cup, combining your vinegars, oil and 1/3 cup of water. (at this time, from the Variations list, add 1 or 2 or more of any item or nothing. These added items will be visible in the finished pickle storage container; cut them the way you would like to see them.).
  • There are now 3 vessels chilling in the fridge, time to clean up what you can.
  • When you have sweated, as long as, you can stand; take the cucumber/onion and rinse. (My Mom would say… ”rinse the ‘bejesus’ out of them”) Rinse the bowl and return the cucumbers/onions to the bowl.
  • Note: You really need to rinse very well and try one for salt content… this is your only chance to reduce the saltiness of the final pickle.
  • Add the Dill and stir until the dill is evenly coating pieces.
  • Add in the chilled vinegar mix.
  • Transfer the chilled reduced spice concoction, into the colander, and drain the liquid into a small bowl, pressing with a fork until you are satisfied no more can be extracted, throw out what remains in the colander.
  • Add the drained liquid to the cucumber/onion/vinegar bowl, mix very well.
  • Transfer to a storage container and place in the fridge at least ½ hour (I use a Quart sized zip-lock bag.).
  • Enjoy Pa’s Peasant Pickles. (best if used within 3 days).
  • Source: Read Full Article