Cucumbers
There are three classifications of cucumbers: slicing, burpless and pickling. Pickling cucumbers include dozens of varieties such as Calypso, Eureka, General lee and MarketMore that are grown here on the farm. Although modern cultivars have been developed and chosen for pickling, any cucumber can be pickled if harvested young and crisp.

Easy Dill Pickles

• 40 small cucumbers
  
• 6 lg dill florets
• 6 cloves garlic
• 6 dried red peppers
• 6 thick slices of onion
• heaping tsp mixed dried vegetables
• bit of alum
• 1 qt vinegar
• 2 qt water
• 1/2 c salt

Put cucumbers, dill, garlic, red peppers, onion in six quart jars. Sprinkle with vegetables and alum.

Bring vinegar, water and salt to boil. Pour hot mixture over cucumbers and other ingredients. Seal.

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Greek Cucumber Salad

• 4 large ripe tomatoes, cut into eighths 
  
• 2 cucumbers, peeled, cut into 1/2” to 1” chunks
  
• 1 red onion, sliced 
• 1/2 cup ripe olives
• 1/2 cup feta cheese 
• 1/2 cup chopped fresh parsley
• 3 tablespoons red wine vinegar 
• 1/4 cup olive oil 
• 1/8 tsp ground mustard
• salt and pepper 

Combine tomatoes, cucumbers, onions and olives in a bowl.

Sprinkle feta cheese and parsley on top.

Mix red wine vinegar, olive oil, ground mustard, and salt and pepper, to taste, in a separate bowl. Pour over the remaining ingredients and stir just enough to evenly incorporate the cheese, parsley and dressing.

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Russian Dills, Bread and Butter Pickles

• 6 c. vinegar
• 4 c. sugar
• 2 c. water
• 1 c. scant canning salt
• 20 garlic cloves
• 5 large heads of dill
• 10 tsp pickling spice
• 5 bay leaves
• 5 cayenne peppers
• one peck of pickle size cucumbers
  

Slice cucumbers crosswise (into disks) Chill in ice water.

Drain and place in sterilized quart jars with 1 head of dill, 4 cloves garlic, 2 tsp pickling spice, 1 bay leaf and 1 cayenne pepper.

Boil vinegar, sugar, water and salt. Pour over cucumbers and other ingredients in the jars. 

Seal jars and set in hot water bath until cold or over night.

Makes five quarts.