One of the FEW vegetables my son will eat is cucumbers. Here’s a simple preparation that keeps in the fridge and is the boy’s “go to” side dish:
3/4 cup apple cider vinegar (I use raw, organic apple cider vinegar)
1 cup water
1/2 cup sugar (more or less to taste)
sliced fresh cucumber
Fresh dill (leaves or plant heads- again optional to taste)
Peel and slice cucumber. If using a hothouse or English cucumber – leave the peel on if you want. Place in glass bowl/dish. Add dill, and pour sugar over top. Pour vinegar and then water. A watertight lid makes combining easy, just snap on and shake to ensure sugar is dissolved.
I keep this in the fridge, and as my son devours the contents, I just peel and add more cucumber slices as needed. I have found that using pickling cucumbers ensures that I don’t have peel them AND they stay crispy longer.
You can add thinly sliced sweet onion, or carrot, or even cauliflower. My son wouldn’t stand for these modifications however, so we take the minimalist route. Refrigerator pickles will keep for well over a week. If your brine starts to smell “off” be sure to throw it out and mix up a fresh batch with new cucumbers.