Garden Cucumbers

Sweet and Sour Cucumber Salad 
2 cucumbers
1 onion (sweet is best)
3 teaspoons salt
1 cup sugar
1/2 cup white vinegar

Heat sugar and vinegar until it boils and turns clear. Stir continuously, let it cool.
Peel cucumbers and cut into thin slices. (I like to variegate mine) Slice onion thin. Combine and season with salt, mix well. 
Let stand for 1 hour, stirring once in a while so flavors will blend evenly. It will become watery.
Rinse well in cold water 3 or 4 times, then drain. Put in bowl and add the sugar and vinegar mixture. Let it stand in the fridge till cold.
Refrigerator Dill Pickles

  • 6 to 8 pounds pickling cucumbers
  • 40 fresh dill sprigs
  • 2 large onions, thinly sliced
  • 5 garlic cloves, sliced
  • 1 quart water
  • 1 quart white vinegar
  • 3/4 cup sugar
  • 1/2 cup canning salt

  • Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
  • Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears.  Six calories each. 

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