Easy Dill Pickles

2 quarts vinegar
1 quart water
3/4 cups sugar
1 bunch pickling cucumbers
1 jar mustard seed
1 jar dill weed
1 jar jalapenos
1 jar garlic

Bring 2 quarts vinegar, 1 quart water, and 3/4 cup salt to a boil. Also, boil your jar lids and rings while preparing the jars.

While waiting on the liquid to boil, slice cucumbers and add to jars. Also add mustard seed, dill weed, jalapenos, and garlic. There are no precise amounts, just however much you think you need to season the pickles. If you like hot pickles, add more jalapenos, etc.

After the solid ingredients are in the jars, you will add the boiling liquid. Fill to the rim and then seal with a hot lid and ring. The jars will “pop” and the pickles will be preserved until ready to eat. They are usually ready in about three weeks.

Creamy Cucumber Salad with Dill

3 med. cucumbers, sliced
1 med. sweet onion, thinly sliced
1 tbsp. sugar
1 c. sour cream
1/2 c. white wine vinegar
5 tbsp. fresh dill, chopped
1/2 tsp. salt
Dash pepper

In a bowl make alternating layers of cucumbers and sliced onion, sprinkling with chopped dill. Combine sour cream, sugar, white wine vinegar, salt and pepper. Pour over cucumbers. Let chill at least 4 hours.

Cucumber Sandwiches

1 1/2 c. cucumber, finely chopped
1/2 c. celery
1 (3 oz.) softened cream cheese
1/2 c. mayonnaise
1 tsp. onion, grated
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. chopped parsley
32 slices white sandwich bread, crusts cut off

Partially peel cucumber. Remove seeds, chop pulp and drain well by squeezing in cheese cloth.

In bowl, combine and blend all ingredients except bread. Lightly butter 16 slices of bread. Place 2 tablespoons cucumber mixture on each slice and cover with remaining slices. Cut diagonally across sandwiches to make 4 triangular sandwiches. Yield: 64 triangles.

Cucumber Salad

3 large cucumbers
1 teaspoon salt
1/4 cup white sugar
1/8 cup water
1/4 cup distilled white vinegar
1/2 teaspoon celery seed
1/4 cup chopped onion

1. Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
2. In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.