It’s that time of year when the garden is providing its abundance of Cucumbers and Zucchini; so I have been very busy…here is a recipe I put together yesterday when I was canning. This is a great way to use up fresh cucumbers, instead of canning. It has a great combination of sweet and sour along with a lot of flavors from the spices and fresh dill. The longer it sits the better the flavor. Enjoy!Garden Cucumber Salad
The Gourmet Farm Girl
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1-2 small fresh picked cucumbers
1 cup sugar
1 cup vinegar
¼ cup water
1 t salt
1 t cracked black pepper
1 ½ t celery seeds
1 t whole cloves
3 garlic cloves sliced
1 small onion
3-4 sprigs fresh dill
Slice cucumber and chop onions place in a medium size bowl, set aside
Over medium heat dissolve the vinegar, sugar and water together; add the spices and garlic,simmer for 1-2 minutes; remove from heat and let cool to room temp. Pour syrup over the cucumbers and onions and add the fresh dill. Cover and refrigerate for 2-3 hours before serving.
Serves 2-4
Double if serving more