The cucumbers are coming in fast and furious here at our farm. What to do with them all? Here is one of my mother’s favorite summer cucumber recipes.
Using a mandolin, slice four small (4-5″?) cucumbers very, very thinly. Yes really thin. Use only fresh cucumbers with tender edible skins.
Mix with:
1 tsp salt
1/4 cup water
1 Tbsp dried dill weed
1/2 cup white vinegar
1/2 cup sugar
Mix all ingredients and refrigerate overnight. I usually have a quart canning jar of these in the fridge all summer.
Easy to make and refreshing with lunch.
You may think that these are just pickle, but they have a different quality to them.