Refrigerator Pickles

here's what we did with our cucumbers this week. yum!

Makes about 1 gallon

5 pounds firm Kirby cucumbers, 3 to 5 inches long (about 20 cucumbers)
1 1/2 cups coarse salt
2 tablespoons mixed pickling spices, (available premixed in supermarkets)
4 to 5 cloves garlic, unpeeled
4 to 5 sprigs fresh dill
6 1/4 cups water
2 1/2 cups apple-cider vinegar
3 tablespoons sugar

Wash cucumbers well. Place in a large nonreactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover, and refrigerate overnight.

Drain and rinse cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Distribute pickling spices, garlic, and dill evenly among the jars.

Combine 6 1/4 cups water, the remaining 1/2 cup salt, the vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks.

cucumber recipe from Scotty and Erin

here's our basic cucumber recipe that we love, love, love. it's wonderful along with hot freshly made dumplings with lots of butter and salt!

2 medium cucumbers
1/3 cup cider vinegar
1/3 cup water
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
chopped fresh dill
sour cream

peel and slice the cucumbers very very thinly and place in a glass bowl. mix vinegar, water, sugar, salt and pepper and pour over cucumbers. stir well. cover and refrigerate at least 4 hours - more is better! drain most of the liquid off the cucumbers. add dill and sour cream. stir it up and enjoy. you can also omit the sour cream if you prefer it not to be creamy.

scotty and erin