(Photo by Wendy Maeda/Globe Staff; styling by Sheryl Julian and Catherine Smart)
Cover Story
Many growers sell fresh white onions, which are more mild then regular onions. Use 2 fresh white onions or 1 white or sweet onion. The pickle is ready to eat after a couple hours in the fridge. It will keep for a week if you turn the slices in the vinegar from time to time. If you have pickling cukes, use 10.
| 4 | waxless slicing cucumbers (skin intact), very thinly sliced |
| 1 | white or sweet onion, halved and thinly sliced |
| About 1/4 cup white wine vinegar | |
| Salt and pepper, to taste | |
| 4 | tablespoons chopped fresh parsley or dill |
1. In a large bowl, layer the cucumbers, onion, vinegar, salt, pepper, and parsley or dill. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, turning the mixture several times.
2. Just before serving, turn the cucumbers again. Sheryl Julian 
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