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Old 07-21-2005, 03:36 PM   #1
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Post Refrigerator Cucumbers

REFRIGERATOR CUCUMBERS

Makes 1 quart.

1 cup cider vinegar
1 cup water
1 1/2 cups sugar
1 1/2 tablespoons salt
1 small onion, sliced
1 clove garlic, chopped
2 to 3 cups sliced cucumbers (rind can be left on, if desired)
BRING vinegar, water, sugar and salt to a boil. Place onion and garlic in bottom of a container. Place cucumbers on top of the onion and garlic mixture and pour the cooled vinegar mixture over all.

COVER and refrigerate 3 days before eating.

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Old 07-21-2005, 05:15 PM   #2
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How long will they last in the refrierator?
It'd take Paul and I a long time to eat that many
cukes.

Thanks!!
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Old 07-21-2005, 06:25 PM   #3
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Don't know what the max might be. Nothing like that lasts very long around here.

Maybe cutting the recipe in half would work? Or maybe you have a neighbor, etc you might could share with.
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Old 07-21-2005, 07:30 PM   #4
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oh yeah, I always have neighbors who are willing to share. lol!
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Old 07-21-2005, 09:12 PM   #5
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Old 07-21-2005, 10:27 PM   #6
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Raine, do you use the pickling salt (with no iodine) or what?
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Old 07-22-2005, 09:55 AM   #7
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Just plain salt. Although I'm sure you could user kosher or sea salt.
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Old 07-22-2005, 10:56 AM   #8
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Sounds a bit like the little salad they give you at Thai eateries. Seeing we are gong to have temps in the 90's for the next couple of days, I think I will make a batch now for later when I am melting.

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Old 07-22-2005, 11:00 AM   #9
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We make something similar, but I end up throwing all kinds of peppers into the brine as well.

Speaking of which, I need to check the garden when I get home, the hungarian hots should be about ready....

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Old 08-18-2005, 09:45 AM   #10
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On Monday I pulled some cukes in from the garden so I made this recipe. Today is day three in the fridge so I just tried them. This recipe is a winner for sure! Thanks Raine.

Next time I might cut down on the sugar a bit. I think I might use 1 cup instead of a cup and a half, but that is just my personal taste. I also like Ronjohns idea of adding a variety of peppers. I think that would be a great addition.
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Old 08-18-2005, 10:38 AM   #11
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Cucumbers and onions is a very popular dish here in Southern Illinois. I like to add peppers, also. I've also added chopped tomatoes right before serving, and that's good too!
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Old 08-18-2005, 01:52 PM   #12
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I've been looking for a dill recipe that I believe some call half sour - it is like new dill pickles. A local sandwich shop used to serve them in little wooden barrels on the table. They were so delicious I must have made a pig of myself. They are out of business. The taste was between a wonderfully fresh cucumber and a dill pickle. I've bought all kinds of pickles but never found one that compares.
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Old 08-18-2005, 01:55 PM   #13
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Yummy! I'm going to make a batch! Paulie's cukes are ready to pick.
We had the first ones last night.
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Old 08-18-2005, 01:55 PM   #14
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Yep that sounds like a half sour. Since you are in FL you probably have some Jewish delis close by that are owned by retired New Yorkers. I bet they would have the pickles you are searching for!
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Old 08-18-2005, 01:57 PM   #15
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A bknox said, it sounds like a Thai cucumber salad I make. It includes shallots and jalapenos but no garlic.
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Old 08-18-2005, 02:01 PM   #16
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Yes, we do have some very good Jewish delis and that is the last place I ate them. They will sell them to me for $7.50 per pint, but I want lots of pints.............there must be a recipe somewhere.
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Old 08-18-2005, 11:06 PM   #17
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do you think you could substitute Splenda for all or part of the sugar?
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Old 08-23-2005, 10:49 AM   #18
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I just had my first bite They were fantastic...THANK YOU Raine

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