Short-Term Cucumber Onion Pickles

2/3 cup white wine or apple cider vinegar
1/3 cup sugar
pinch salt
2 shiny fresh red or white onions
2 cups thinly sliced cucumbers, peeled
a few dill sprigs
1 tsp mixed whole peppercorns
3 Tbsp olive oil

Mix the vinegar, sugar, and salt and set aside, stirring occasionally until the sugar is dissolved. Thinly slice the onions into rounds, then toss them with the cucumbers, dill, and peppercorns in a noncorrosive bowl. Add the oil to the vinegar, stir well, 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.

Local Flavors by Deborah Madison