Contributed by (adapted from Deborah Madison's "Local Flavours" cookbook)

This is a great recipe for enjoying the taste of pickles, without the waiting time and effort to make "real" pickles!

Ingredients

2/3 cup white wine vinegar (or apple cider vinegar)
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled only if the skins are tough
a few lovage leaves, fennel greens, or dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil

Instructions

1) Mix the vinegar, sugar, and salt, and set aside, stirring occasionally until the sugar is dissolved.

2) Thinly slice the onions into rounds, then toss them with the cucumbers, herbs, and peppercorns in a non-corrosive bowl.

3) Add the oil to the vinegar, stir well, and then pour over the vegetables. Toss well, then cover and refrigerate. It's best if the pickles can sit for a day before being used.

Note: These sweet pickles keep for about 5 days in the refrigerator. Makes about 3 cups.

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