WHAT CAN YOU DO WITH CUCUMBERS RECIPES

Steps:

• Yes, the amounts are vague because it just depends on how much you want to make. You will want to taste along the way until you find the exact "taste" your family will enjoy. This is how I do it.
• Slice cucumbers and onion in a bowl. For 4 people, I would use 1-2 cucumbers and maybe 1/4 of a medium onion. For my family, I cut the onion rings into half.
• Pour apple cider vinegar over the cucumbers and onions. I use about 1/3 cup to start.
• Then I add a splash of water, about 1/6 of a cup, or half of the amount of vinegar.
• This next step is totally CONTROVERSIAL in West Virginia, so I hesitate to start another Civil War and divide the state, but I sprinkle in a little sugar, maybe a Tablespoon.
• Stir together and add salt & pepper, to taste. You can serve it immediately or cover the bowl and let it "set" in the refrigerator for a half hour or so. Mom always made it first, then fixed dinner while the cucumbers soaked up the deliciousness in the fridge. Serve with every summer dinner and make more wonderful food memories with your family. =^..^=

Steps:

• Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
• Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.