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Burpless Hybrid

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cooking advice

HOW MANY WAYS TO EAT A CUCUMBER

CANNING
There are thousands of pickle recipes because pickles are the best
way to keep a cucumber. My family likes dill pickles. I make them
without a crock right in the jars.
First, start out with pickling cucumbers. These are different than
eating cucumbers. The easiest way to tell them apart is that pickling
cucumbers have large spines on them. Pick the pickling cucumbers
when they are very small. If you are going to do whole pickles get
them before they reach 3 inches. For slicers you can pick the
cucumbers at 4 to 5 inches but no bigger.
DILL PICKLES
This recipe comes from a family dear to my heart. This was Salome
Marta's Dill Pickle recipe that has raised a peck of children.
Gather up about 8 pounds of cucumbers less than 5 inches long.
Wash cucumbers and slice or leave whole. In a large pot boil 1 quart
cider vinegar, 3 quarts water and 1 cup pickling salt. In quart jars put
1 clove garlic, 1 head fresh dill and pickles. Pour boiling liquid over
pickles. Seal jars and cook in hot water bath for 10 minutes. Add 1
grape leaf to each jar for extra crispness.
DEHYDRATING
Now try this before you turn your nose up. Dried cucumbers make
great dipping chips all winter long. Slice your cucumbers with the
peel on to 1/4 inch thick. Lay on dehydrating rack and dry at 130-
140F until brittle. Store in air tight container in a cool dry place. Eat
with dip or crumble and sprinkle on salads.

VINEGAR PICKLES
This is the way most of our fresh pickles that don't get eaten in the
garden (by us) are prepared. Mix 1/3 cup vinegar with 1 cup water
and 1 teaspoons of salt. Soak cucumbers in vinegar and salt for two
hours before eating. You can put some slices of onion in the mix as
well. I leave the bowl out on the counter after dinner and by bed
time, someone has eaten all the left overs. If this recipe is to strong
for your family, add more water.
CREAMED CUCUMBERS
2 cucumbers peeled and sliced thin
1 tablespoon salt
Mix salt and cucumbers and let sit for one hour. Rinse well and
squeeze extra moiture out of cucumbers.
Mix ½ onion chopped, 1 tablespoon vinegar, ½ teaspoon paprika and
8 ounces of sour cream. Stir this mixture in with the cucumbers.
Refrigerate for 2 hours before serving. You might want a double
batch, this stuff is sooooooo goooood!

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