Ingredients
- 2 cups lemon cucumber wedges about 2 cucumbers
- 2 cups Kirby cucumber chunks 1–2 inches; about 4 cucumbers
- 1 cup red onion slices about 1/4 inch thick
- 1 cup quartered radishes
- 1 large garlic clove thinly sliced
- 6 sprigs fresh thyme
¾ cup water- ½ cup white vinegar
⅓ cup granulated sugar
1 ½ teaspoons kosher salt- ½ teaspoon freshly ground black pepper
1 tablespoon olive oil
Instructions
- Combine the cucumbers, onion, radishes, garlic and thyme in a large heatproof bowl.
- Bring the water, vinegar, sugar, salt and pepper to a boil in a medium saucepan, stirring to dissolve the sugar. Pour over the vegetables and drizzle in the olive oil.
- Cover and refrigerate for at least 4 hours, stirring occasionally so the vegetables pickle evenly. Serve chilled.
Notes
This is a refrigerated salad, not a shelf-stable canned pickle. Keep it refrigerated.
If lemon and Kirby cucumbers are unavailable, use firm Persian, English or other seedless cucumbers cut to similar sizes.
