I just adore pickles, especially homemade ones, but so many recipes are too salty for our low sodium diet. Lots of pickle recipes make enough for an army, too many for our little family, and can often be pretty complicated as well.
When I spied a recipe for “Cheater’s Pickles” in The New York Times a couple weeks ago, I immediately cut it out and tried a batch that same day. This recipe is super fast to make and only calls for a few pinches of large flaked sea salt, my absolute favorite for finishing dishes. This is a very flexible recipe, allowing you to add any fresh herbs you prefer – here’s my version…
LtC TIP: I used my handheld mandoline to make even slices of cucumber and onion – and very quickly.
- 2 English cucumbers
- 2 tablespoons white sugar
- Handful of ice cubes
- ¼ cup Champagne or apple cider vinegar
- 2-3 pinches large flaked sea salt, such as Maldon's
- 2 tablespoons fresh dill, chopped
- 1 tablespoon flat-leaved parsley, chopped
- ¼ cup sliced sweet onion, such as Vidalia, cut into half moon slices
- Trim the ends of the cucumbers and the drag the tines of a fork down their lengths. Slice the cucumbers into ⅛-inch slices and place in a shallow bowl.
- Sprinkle sugar over the cucumbers, stir well and scatter ice on top of them.
- Cover bowl with plastic wrap and place in freezer for 30 minutes.
- Remove from freezer, discard ice and drain cucumbers in a colander. Pat dry on a clean kitchen towel and return to bowl.
- Add the vinegar and salt and stir well. Add the dill, parsley and onion. Stir again and chill for one hour before serving.