I loved my Aunt Neddie’s Cucumber & Onions. I have spent the past 11 years trying to figure out her recipe! I have tried many recipes (from boiling the vinegar and sugar to different spices). Last year, I was given some “extra” cucumbers and I made this recipe again and I was amazed- it was exactly as I had remembered Aunt Neddie’s Cucumbers & Onions. I found out the cucumbers I was given were pickling cucumbers- that was the secret – the cucumbers. We have planted organic pickling cucumbers in our garden and they are plentiful!!
Pickling cucumbers are shorter, blockier–‘designed’ for the pickle jar as well as the sandwich. Pickling cucumber plants yield heavy crops of fruit just over a few weeks. Harvest them at any stage to make pickles of any style.
I use my food processor to cut the cucumbers. I rough peel (several strips leaving some of the peel on the cucumber).
I mix all of the dressing and let it sit while I cut the cucumber and onion. I alternate the cucumbers and onions in the jars (this recipe makes 2- pint jars), add the 2 T of healthy oil and then pour the dressing over and fill to the top. I have used white distilled vinegar or Apple Cider Vinegar as well as sugar or sugar substitute and it turns out great!
This recipe is very flexible- If I have extra dressing, I save in a jar for my next batch. I have added tomatoes!
2 Medium Cucumbers, sliced
1/2 small onion sliced
1/2 C. Sugar
1 1/2 Cups Vinegar 1 1/2 t. salt
1 1/2 .t Salt 1/2 t. dry mustard
1/2 t. white pepper 1 t. garlic
1 drop each of Marjoram, Oregano and Lemon essential oil
I add 2 T. of healthy oil (olive, avocado ) to each pint of cucumbers & onions.
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