{"id":260,"date":"2010-06-18T11:36:30","date_gmt":"2010-06-18T15:36:30","guid":{"rendered":"http:\/\/mymontys.com\/wordpress\/?p=260"},"modified":"2010-06-19T17:56:54","modified_gmt":"2010-06-19T21:56:54","slug":"3-generations-3-recipes-3-things-to-do-with-cucumbers","status":"publish","type":"post","link":"https:\/\/www.wordpress.mymontys.com\/?p=260","title":{"rendered":"3 Generations, 3 Recipes, 3 Things to do with Cucumbers"},"content":{"rendered":"

To me, there is very little that is better than to bite into a cold cucumber.\u00a0 In salads, on sandwiches, or as a garnish, they just scream freshness.\u00a0 So this year, for the first time, I am attempting to grow my own.\u00a0 I spaced my rows too close together, but otherwise they are doing fine.\u00a0 With the help of Monty’s 4-15-12 at planting, Monty’s 8-16-8 during the growth or vegetative stage, and Monty’s 2-15-15 now that I am into the fruiting, I am harvesting about every other day, now.\u00a0 My county agent came by yesterday to see all that I was doing and he said that I had so many blooms on my cucumbers that he could not count them all.\u00a0 Which brings me to a question that you may have; what to do with all of those cucumbers?<\/p>\n

Well, one of my favorite childhood memories was going to my Aunt Clara’s house. (technically she was my mom’s aunt and my great aunt but all of those vagaries escaped the mind of a pre-tween boy who was farm more fascinated with the days on the farm).\u00a0 Aunt Clara was married to my Uncle Price (my namesake) and together they had a good northeast Texas farm.\u00a0 I loved lunch there because each meal mean that she would open up a jar of pickles she had ‘put up’ that season.\u00a0 I would eat as many as I could get away with, then sneak a few more in the afternoon when I caught them unattended.\u00a0 After she passed, I asked one of my family members if anyone had her recipe.\u00a0 I finally tracked it down and am now sharing it with you.\u00a0 Truly, this is one of the best pickle recipes I have ever encountered.\u00a0 It is simple but the results are wonderful.\u00a0 I hope you enjoy making some ‘Aunt Clara Pickles’ this season.\u00a0 Write back and let me know.<\/p>\n

The second recipe comes from my mom.\u00a0 She had farming in her veins but was the first generation to move off farm as she became a school teacher and missionary.\u00a0 Needless to say her schedule kept her busy but she always maintained a garden patch or would enlist me to go with her on Saturday mornings to ‘pick on the halves’ at a local farm or to attend the Dallas Farmers Market before such things were trendy.\u00a0 She never made traditional pickles, but she always had some ‘refrigerator dills’ going all summer long.\u00a0 These modern\u00a0&quot;pickles&quot; matched her lifestyle, they were quick, easy and &quot;no muss, no fuss&quot;.\u00a0 True, these are not pickles in the most explicit use of the word, but they also require no boiling, canning, or time.\u00a0 What they lack in the true texture of pickles they make up for with the freshness of flavor that still carries a strong resemblance to cucumbers.\u00a0 This recipe takes a total of about five minutes to prepare and while they are best if left to sit overnight, they\u00a0can be ready to eat in as little as\u00a0a few hours.\u00a0 The recipe is below, under Mom’s Refrigerator Dills.<\/p>\n

Finally, in this world of gardening and cooking in which I was raised, it was only natural that I would one day venture out and begin to try my own hand at each of these activities.\u00a0 As such, I developed a quick light summer salad that can be used as a salad, a side dish, or a a great topper for grilled chicken.\u00a0 It combines all of my favorite harbingers of summer, tomatoes, avocado, and of course cucumber.\u00a0 You will find the\u00a0 recipe below under\u00a0 Summer Medley.<\/p>\n

Aunt Clara’s Pickles<\/strong><\/p>\n

2 Qts. Water<\/p>\n

1 Qt Apple Cider Vinegar<\/p>\n

\u00be – 1 Cup pickling salt (to taste \u2013 start with \u00be )<\/p>\n

(Adjust above amounts proportionally to accommodate number of cucumbers.)<\/p>\n

\u00a0Wash and Scrub Cucumbers<\/p>\n

Place 1-2 bushy heads fresh dill w\/stalks (fresh – not dry seed) into each jar.<\/p>\n

Place cucumbers in jars \u2013 pack tightly.<\/p>\n

Heat water, salt, and vinegar to boiling.<\/p>\n

Pour mixture over cucumbers in jars to within \u00bc inch of top.<\/p>\n

Have new<\/span> jar lids ready by bringing 1-2 inches of water to boil and placing jars lids (flat part with rubber seal) into boiling water for 5 min.<\/p>\n

\u00a0Wipe off jar mouth with clean cloth prior to placing lids on jars. Place lids on jars (fresh from boiling water) and tighten retaining ring securely.<\/p>\n

\u00a0Place filled jars into deep pan of boiling water sufficient to cover jars by at least 1 inch. Boil for 6 minutes. Remove from water (carefully) and place on towel to cool. Lids should \u201cpop\u201d down into concave shape upon cooling; otherwise, they are not securely sealed and should be reheated and cooled as above.<\/p>\n

After properly sealed,\u00a0store them in a cool dry area\u00a0for 1-2 months to finish the pickling process.\u00a0 Once they are finished,\u00a0I dare ya to eat just one!<\/p>\n

Mom’s Refrigerator Dills<\/strong><\/p>\n

Clean, Peel, and slice 2-3 medium to large cucumbers into ‘chips’\u00a0 (If you are dealing with young, soft-skinned cucumbers you can skip peeling them)<\/p>\n

Peel and slice a medium onion into rings<\/p>\n

Layer mixture into a bowl just large enough to hold all of the cucumbers and onions<\/p>\n

Add salt and pepper to taste (one clove of garlic is optional)<\/p>\n

Add white vinegar until cucumbers and onions are just covered with liquid.<\/p>\n

Place in refrigerator for at least 4-6 hours.\u00a0<\/p>\n

Enjoy<\/p>\n

Price’s Summer Medley<\/strong><\/p>\n

1-2\u00a0large Cucumber,\u00a02-3 Large tomatoes,\u00a01-2 avocados<\/p>\n

make sure avocados are ripe, but not soft enough to make guacamole.<\/p>\n

Pit and peel avocado, slice into six wedges.<\/p>\n

Cut each wedge into two to three segments, set aside<\/p>\n

Wash and cut tomatoes in to chunks, roughly an inch square or so. Set aside<\/p>\n

Wash, Peel, and Slice cucumber into chips.\u00a0 Cut chips in half.\u00a0 (If you prefer you can diced the cucumber into large 1\/2 inch chunks. Set aside.<\/p>\n

In a medium sized bowl combine all three ingredients.\u00a0 Add just a splash of olive oil.\u00a0 Stir or toss lightly\u00a0to coat.<\/p>\n

Salt and pepper to taste.<\/p>\n

If you have access to fresh herbs you may add those to taste, or optionally for spice add some dried chili pepper seeds or ‘Targin’ seasoning mix.<\/p>\n

Enjoy!<\/p>\n

Now as your cucumbers start to ‘come off’ you have three new recipes to try so you won’t have\u00a0to wonder what to do with all of nature’s bounty.\u00a0 With a little practice and patience you will have the fresh taste of summer, year round which is one of the things that makes gardening so enjoyable.\u00a0 If you have a favorite recipe, let us know.\u00a0 Simply send it to us in the comment section.<\/p>\n

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To me, there is very little that is better than to bite into a cold cucumber.\u00a0 In salads, on sandwiches, or as a garnish, they just scream freshness.\u00a0 So this year, for the first time, I am attempting to grow my own.\u00a0 I spaced my rows too close together, but otherwise they are doing fine.\u00a0 […]<\/p>\n

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