After what seemed to be a late start, my cucumbers are going crazy!  Just when I think I have them all picked, there is another one hiding between the vines.  We eat them fresh, top off salads, make a cream sauce as a side dish, Greek Salad, Garbanzo Bean Salad, make pickles, and more!

Heidi Brosseau, our retail manager, has shared her Grandma’s recipe for refrigerator pickles —

 The brine –

• 1 c. white vinegar
• 2 c. sugar
• 1 T. celery seed
• 1 T. salt

The vegetables –

• 7 c. thinly sliced cucumbers
• 1 c. thinly sliced green peppers
• 1 c. thinly sliced onions

You mix the brine, and then pour it over the vegetables, stir and according to Grandma – put it all in an ice cream bucket, put the lid on and place it in the refrigerator.  Make them in the morning, and enjoy pickles with dinner!   Heidi puts hers in pint mason jars – and says that she usually triples the recipe.  Friends and relatives are the lucky recipients of her triple recipe!  (thank you)…  They keep for a month or so in the refrigerator, but no one really knows for sure since they don’t last that long!