Here's the procedure I'll try:
(From the web)
My cucumbers are growing faster than I can eat them. Here are three from the past two days.
I'll try to pickle some of them by using this recipe from Easy Summertime Sweet Pickles | McCormick
EASY SUMMERTIME SWEET PICKLES
These easy-to-prepare sweet pickles require no special jars or vacuum sealing since they are stored in the refrigerator. Perfect for when you have a bounty of cucumbers.
2 cups thinly sliced cucumbers (1/4-inch thick)
1/2 cup thinly sliced sweet onion
1 cup cider vinegar
1/2 cup sugar
1 teaspoon McCormick® Celery Seed
1 teaspoon McCormick® Mustard Seed
1 teaspoon non-iodized salt
1. Place cucumber slices and onions in medium glass bowl. Set aside. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
2. Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.
3. Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months.
I've heard about cucumber soup and cucumber sandwiches.
If you know a cucumber soup that's not with sour cream or yogurt, please let me know. I'll also search the web.
What's the best way to make cucumber sandwiches?
I found these two:
1. The Traditional Cucumber Sandwich is composed of paper-thin slices of cucumber placed between two thin slices of crustless, lightly buttered white bread. Wikipedia
2. English Tea Cucumber Sandwiches
Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
Spread cream cheese mixture evenly on one side of each bread slice. Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber. Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
Any recipes you'd like to share?