Ever heard of Quickles? Quickles stands for quick, pickled, cucumbers and onions.
Growing up, we had a container of them in the refrigerator every gardening season. They make a great summertime snack. (You have to like vinegar though.) I’m an Apple Cider Vinegar fan for its health benefits.
In addition, I’m a believer of eating lots of vegetables every day. Cucumbers are good for suppressing hunger because they are so high in water content. This means you can eat a LARGE serving of them for relatively few calories!
And, just so you know, you can pickle more than just cucumbers, e.g. carrot sticks, bell pepper strips, and cauliflower florets.
Quickles are great added to a salad or eaten like potato chips with a sandwich. And put a bowl-full of these tasty veggies on the dinner table as a side dish. Because they are healthy and guilt-free, you can’t eat too many.
- 1-2 cucumbers, peeled and thinly sliced
- 1/2 red onion, thinly sliced
- 3/4 c. apple cider vinegar
- 1-1/2 c. water (or more to dilute the vinegar to your liking)
- 1 tsp. salt
- 1/4 tsp. black pepper
- Fill a quart-size mason jar with the vinegar, water, salt and pepper.
- Add sliced cucumbers and onions to fill the jar.
- Put the lid on the jar and shake to combine.
- Keep covered in the refrigerator for up to one week.