CUCUMBER RECIPES

QUICK SOUR CREAM CUCUMBERS

3 med. cucumbers, peeled and sliced thinly
1 c. sour cream
1 t. pepper

Combine; chill until ready to serve.

CUCUMBER SALAD

1 lg. cucumber, peeled and cubed
1 lg. onion, diced
1 T. cider vinegar
1 T. sugar
1/2 c. sour cream
Salt and pepper to taste

Mix cucumber and onion in a medium bowl. Stir remaining ingredients together and stir into cucumbers/onions. Refrigerate for an hour.

CUCUMBER SALAD #2

1-2 lg. cucumbers, halved lengthwise, seeded, sliced into 1/4" thick half-moons

1 t. kosher salt
3 T. mayonnaise or salad dressing
3 T. sour cream
3 T. red onion, minced
2 T. white wine vinegar or fresh squeezed lemon juice
1 T. sugar
1 T. chopped fresh dill or tarragon

Scoop seeds from halved cucumbers with a spoon. Place cucumber slices in a colander, sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.

Combine mayo, sour cream, onion, vinegar, sugar and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving. Can be chilled up to a day ahead.

SWEET AND SOUR CUCUMBERS

2 large cucumbers, peeled, thinly sliced
3 green onions, thinly sliced, with 3-inches of green tops
2/3 c. rice vinegar
1/3 c. sugar

Combine all ingredients; marinate for at least 30 minutes. Serve as a salad.

FRIED PICKLES

Take whole pickles and quarter them. Combine cornmeal and flour in plate. Beat egg and milk in bowl. Dip pickle in egg mixture then in flour mixture. Put in hot oil. Fry 3 -5 minutes. Dip in Ranch dressing.

CRISPY FIRE AND ICE PICKLES

1 gallon sliced dill pickles, drained
4 lbs. sugar
1 bottle (2 ounce) Tabasco Sauce (only this brand!)

Return the pickles to the jar, add Tabasco Sauce. Add sugar. Make sure the lid is tight on the jar. Turn it upside down 2 or 3 times. The first morning turn it on its top, next morning on its bottom. Do this for seven days. These do not need to be refrigerated.
Ready to eat after 7 days.