Because It's That Time Of Year

Morning Harvest

It's that time of year again. Cucumbers are ready to pick in the garden. In a few days, it will be cucumber overload time. I really think you could see them grow if you watched closely. They can be too small to pick in the morning and too big by evening. And like the squash and zucchini, there are either none or there are too many at once. They should have their own garden vegetable category..."Too Small/Too Big/Not Enough/Too Many." And it seems that all of that can happen within hours.

Cucumbers & Onion in Vinegar

So here is the most basic thing to do with cukes (as my grandmother called them.) And it's one of our most favorite ways to eat them, too. It's a standard item on summer tables here in the south. This recipe has been posted here before, but since I had to look it up for myself, I thought I'd save you the trouble and give it to you again. I know it's just vinegar, water and sugar, but I can never remember the proportions. So here you go....

CUCUMBERS AND ONIONS IN VINEGAR

1/2 cup apple cider vinegar

1/2 cup water

3 slightly-rounded tablespoons sugar

sprinkle of salt 

cucumbers, peeled & thinly sliced

sweet onion, thinly sliced & separated into rings

Mix vinegar, water, sugar and salt. Stir until sugar dissolves. Put sliced cucumbers and onion in a dish. Pour vinegar mixture over cucumbers and onion. Cover, and place in refrigerator for an hour or longer before serving. Keeps in refrigerator for several days.

Feel free to make it sweeter, less sweet, or less vinegary or whatever to suit your family. Heck. Be reckless and throw in some fresh dill. This is just a "starting place" kind of recipe. I am 1,000% sure that my grandmother didn't use a recipe. Just mix it up to suit you.