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My son gave me a large bucket of them, i am not good at making pickles as they turn soft.
But what else can i do with them? I don`t want them to go to waste.
These pickles are great & will stay crispy! No canning required!
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This is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers.
CATEGORY: Low Fat
TIME: Prep: 20 min. + chilling
Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving. Yield: 6 cups.
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Peel, halve and slice cukes. As many as you want
2C white or cider vinegar
3/4C sugar ( more or less to taste
Pepper to taste
1/2 to 1 bunch chopped dill
Heat the vinegar,water,sugar, and salt until the sugar is dissolved.
throw in dill and peppe
Put all the cukes in a non- reactive bowl and pour on the mixture
put in refridgerator for a few hours.
Serve and enjoy!
When the tides of life are against you
And the current upsets your boat
Don't think of things that might have been
Just lay on your back and float
Ed Norton 1954
* Exported from MasterCook * Refrigerator DillsRecipe By :Serving Size : 0 Preparation Time :0:00Categories : Onions Pickles Refrigerator Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Gallon cucumbers -- cut into chunks 2 red onions -- sliced 4 jalapeno peppers -- seeded & sliced 6 Cloves garlic -- minced 2 1/2 Tablespoons dill weed OR 2 Heads fresh dill **brine** 1 Cup cider vinegar 1/3 Cup pickling salt 4 Cups water Pack the vegetables into a gallon jar in layers with the dill and garlicscattered throughout. Bring the brine ingredients to a boil and then pourover the vegetables in the jar. Let stand at room temp till cool, thenrefrigerate for 48 hours.These are great!
We love this salad and you can add different herbs to suit your tastes, like fresh dill for example
1 C sour cream – light okay, do not use fat free in this recipe
1 tsp onion powder (or 3 T fresh minced onion)
1 Tbls sugar
1 ½ tsp salt
2 Tbls white vinegar
4 ½ C thinly sliced cucumbers – about 6 medium
Blend together sugar, salt, sour cream, onion powder and vinegar.
Add cucumbers, toss to coat.
Cover and chill at least 2 hours before serving
Cucumbers In Cream Sauce
4 cucumber, peeled and thinly sliced
1 onion, sliced
2 tsp. salt
1/2 cup heavy cream
2 tbs. vinegar
1/4 tsp. salt
1/8 tsp. pepper
Combine the cucumbers, onion, and salt. Let stand at room
temperature about 1 hour. Drain well. Combine the heavy cream,
vinegar, salt and pepper. Add the heavy cream mixture to the to
cucumber mixture, and stir. Chill several hours before serving.
If you have never made gazpacho now is the time to try it. This is a great summer soup that you serve cold. Some people dice all the vegetables and then puree them. What a waste. Leave them diced. The crunch is a good thing.
Thank you all for the great recipes.I don`t know which one to try first as they all sound good.
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