|Old Fashioned ~Pickled~ Fresh Cucumbers|
This wonderful dish has been part of my families' heritage since, well, forever. I can't remember a time this wasn't part of our family summer gatherings, (I am now old enough that when I was young, we really did eat seasonally as out-of-season produce was awful and prohibitively expensive. When my mom was growing up, out-of-season produce was simply non-existent, so this was something her family enjoyed as long as the cucumbers were being gathered from the family garden) and it's a delicious addition to any summer gathering!
Now that we have the fancy-schmancy hydroponically-grown "English" cucumbers, this dish is possible all year round! A good thing, me thinks! (If you use regular cucumbers, do peel them - the skin can be tough, and the wax put on them is just yukky.) Make this tomorrow, folks! You'll be happy you did!
English cucumbers, washed, peeled with skin stripes (see above) and sliced
dill, fresh is best, chopped (dried can be substituted, but it's not as good)
fresh ground black pepper
Put the cucumber slices in a bowl and just cover with the cider vinegar. Sprinkle dill over all, along with fresh ground pepper. Stir well. Cover the top with ice cubes and then sprinkle kosher salt on the ice cubes. Refrigerate until ready to serve. For serving, a slotted spoon works well.
'till we feast again!