Overnight Pickle

This is a recipe that my great aunt Lily (my grandmother's sister) used to make. She lived in South Jersey amongst many wonderful farmers and always had a plethora of cucumbers. Aunt Lil always added sliced tomatoes, and I usually do too but I didn't have any ripe ones yet.


All amounts are approximate. Mix together about 1 cup of water, 1/4 cup of vinegar, 1 tablespoon sugar, salt and pepper. Add sliced cucumbers and Spanish or Vidalia onions. And sliced tomatoes if you have them. Top with chopped fresh dill. Stir. Cover and refrigerate overnight. The next day you'll have a delicious marinated cucumber salad. Serve with a slotted spoon to drain.
If you slice the cucumber fairly thin (about 1/4") they'll marinate faster and become almost translucent. These were cut about 1/2" and took two days to really become limp and delicious.