I have found cucumbers to be pretty easy to grow. The first year bought 6 cucumber plants. They were a large variety, and with six plants, I had way more than I needed.
The next year (last year) I only planted 3 cucumber plants and they were smaller, pickling cucumbers. I still had way too many. Then a friend explained to me that it’s necessarily the number of plants but how much space you give them. That made sense. I gave the 3 plants about the same amount of room as the 6 plants had.
This year I planted one pickling cucumber plant and have limited it’s space somewhat. I still have plenty of cucumbers, though, so I’m always looking for ways to use them.
Putting the in a garden salad is everyone’s first choice. Surprisingly, I’m not interested in pickling. We like pickles, but not a lot and it’s not worth the time for me. I just like pickling cucumbers as they are—small to medium in size with a skin that is not too tough to eat.
One reason my family is not big on pickles is because they are not real fond of vinegar. However, vinegar and cucumbers are a perfect pair. This recipe uses watered down vinegar and is sort of a refrigerator pickle. It’s quick and easy to make, and my family likes the cucumbers this way.
- 4 cups sliced cucumbers
- 1/4 cup cider vinegar
- 1/4 cup water
- 1/2 teaspoon salt
- 2 Tablespoons sugar
- 1/2 teaspoon dried dill weed
- Slice the cucumbers thinly, but not paper thin.
- Combine the remaining ingredients and stir to dissolve the sugar and salt.
- Pour over the cucumbers and refrigerate for several hours. (The cucumbers can be served immediately, but are better after a few hours.)
- Remove from the liquid to serve.