Sweet Cucumber Pickle

1. 1

   Using the slicing blade of a food processor or a very sharp knife, very finely slice the cucumbers.

2. 2

   Peel the onions and slice them very thinly.

3. 3

   Combine the cucumbers, onions, and dill, if using, in a large bowl.

4. 4

   Mix the sugar, salt, and vinegar and pour over the cucumbers and onions.

5. 5

   Let stand overnight for the sweet and sour flavors to mix and mingle or, if this isnt possible, let stand for at least 3 hours before serving.

6. 6

   Pack into a large airtight container or wide-necked jam jars.

7. 7

   Store in the fridge and use within 2 weeks.

8. 8

   Creamy-white English winter celery makes a lovely sweet pickle, or you can use the more common green celery.

9. 9

   Follow the recipe above, replacing the cucumber with 2 1/4 pounds of celery.

10. 10

    Run a potato peeler lightly down the stalks to remove any tough ribs, then cut into sticks about 1 1/2 inches long (for crudites or dips) or chop into 1/2-to 3/4-inch chunks.

11. 11

    Use sweet, mild red onions and season the pickle with celery salt and 1 teaspoon of caraway seeds.

12. 12

    As celery does not contain as much water as cucumber, add 3/4 cup plus 2 tablespoons of water to the vinegar and sugar mixture.

* Per serving · 4 servings · Values may vary.