So lately we’ve been having MANY cucumbers grow in our garden and I’ve started to think about different ways to eat them. Here’s a recipe for a very simple appetizer that includes cucumbers, crackers & cream cheese (and a few other things).
1 package cream cheese (soften)
2 or 3 cucumbers (depending on how thick you’d like to cut them)
1 package/box crackers. (Ritz or Wheat Thins work well)
1 (7oz) dry Italian salad dressing mix
1. Mix dry dressing packet with cream cheese. Spread on crackers.
2. Place a sliced cucumber on each cracker.
3. Sprinkle with dry dill weed.
Thanks once again to lifehacker.com I’ve found a recipe I’m willing to try. Right now in our garden we have so many cucumbers is unbelievable. Here’s a link my husband sent me to try out (thanks Jon!).
Quick pickled cucumbers
Prep: 10 minutes Cook: 2 minutes Chill: 1 hour Makes: 1 pint
1 cup cider vinegar
1/2 cup water, plus more, if needed
2 teaspoons each: kosher salt, pickling spice
1 large cucumber, cut into 1/4-inch slices
1 Combine cider vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.
2 Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.