Cukes In Sour Cream

2-3 cukes sliced thin(I just chunk mine)
1/3 cup sour cream
1 tablespoon vinegar(I use apple cider, but any will work)
pepper
1 1/2 teaspoons dried dil

Mix thuroughy and chill.

Some people slice and add salt to the cukes, I dont take that step usually for us, as we eat them pretty quickly.  But if you do, then salt them and let them sit for a few hours, then rinse well and drain well. Then mix and refrgerate.  The longer they sit the better they are on the first day, I male them in the morning and serve for dinner.  And feel free to add onions, chives, garlic, sauted leeks, etc.

Cucumber Olives
1 pint water
1 cup sugar
1/4 cup salt
1 ounce mustard seed
1 pint white vinegar

Stir above brine until dissolved. Take cucumbers and cut into small pieces the size of walnuts. Soak overnight in ice water. Drain thoroughly. Put in sterilized jars and pour brine over cold cucumbers. Seal.

CUCUMBER APPLE RINGS

7 very lg. cucumbers, sliced (ones too big to eat)
2 gal. water
2 c. lime
1 c. and 2 c. cider vinegar
1 oz. red food coloring
2 tbsp. alum
2 c. water
2 c. vinegar
5 lb. sugar
4 to 5 oz. red hots
8 cinnamon sticks

Mix water, and lime in a large container (crock). Add sliced cucumbers, soak for 24 hours. Drain and rinse several times, then soak in ice water for 3 hours. Drain. Mix together 1 cup vinegar, food coloring, and alum, with enough water to cover cucumbers to simmer over medium heat for 2 hours. Drain and rinse. Throw this mixture away. Then boil together water, vinegar, sugar, and red hots, stirring constantly until red hots are melted. Pour over cucumbers, set over night. Next morning, drain mixture from cucumbers and save. Place cucumbers in jars, boil vinegar mixture and pour over cucumbers. Add 1 cinnamon stick to each jar. Seal and process for 5 minutes.

CUCUMBER TOMATO DIP

1 lg. tomato, diced
1 cucumber, peeled and diced into small pieces
3 c. plain yogurt
Salt to taste
1/4 tsp. black pepper
1/4 tsp. red pepper (optional)
Mint leaves, 5 to 6 (optional)

Mix yogurt with spices in a bowl. Add diced cucumber, tomatoes, mix with mint leaves. Keep refrigerated until serving time.

CUCUMBER SLAW

8 c. cucumber, peeled & sliced
1 c. onion, sliced
1 green pepper (optional)
2 c. sugar
1 c. cider vinegar
1 tsp. celery seed
1 tbsp. salt

Combine cucumbers, onions and peppers.
Then combine sugar, vinegar, salt and celery seed.
Pour over vegetables.  Freeze or refrigerate.

CUCUMBER RELISH W/BELL PEPPERS

1 qt. chopped or ground cucumbers
1 c. onion, chopped
1 c. bell pepper, chopped
2 tbsp. mustard seed
1 tbsp. celery seed
1 to 2 tbsp. dried red pepper
1 tbsp. salt
2 c. sugar
3 c. vinegar

Cook cucumbers, onions and bell pepper until tender. Add sugar, vinegar and spices. Simmer for 15 minutes. Pack in jars and seal.

That should get ya started!  It sounds like your pressure cookers for every day cooking not canning and processing foods.  It should be a very large capacity canner to hold up to 7 quarts.

 CRISP STYLE SWEET PICKLES  

7 lbs. Cucumbers
2 c. lime
5 lbs. Sugar
2 qts. vinegar, distilled
1 1/2 tbsp. pickling spices
 
Wash and slice cucumbers. Mix 2 cups lime with dish pan of water. Put sliced cucumbers into lime water, cover and let stand 24 hours. Wash. Soak in clean water 3 hours, changing water every hour. Combine 2 quarts vinegar, 5 pounds sugar and pickling spices (tied in small cloth bag.) Bring to boil. Pour water off cucumbers, pour vinegar mixture over cucumbers. Let stand 24 hours. Bring cucumbers and mixture to a boil and boil for 1 hour. Put in jars and seal. Makes about 10 pints of delicious pickles.

CROSS CUT PICKLES 
 qt. Cucumbers
2 lg. garlic cloves
1 1/2 tbsp. turmeric
2 tbsp. mustard seed
4 lg. Onions
4 1/2 c. sugar
1 1/2 tsp. celery seed
 
Wash cucumbers; drain and slice unpeeled cucumbers. Slice 1/8-1/4 inches thick. Add garlic, onions and salt; mix thoroughly. Cover with ice and let stand 3 hours. Stir occasionally and drain. Remove garlic cloves. Combine sugar, spices and vinegar. Heat just to boiling. Add cucumbers and onions and heat for 5 minutes. Pack in pint jars. Process in boiling water 5 minutes.

DELI-STYLE DILL PICKLES


Delicatessen-style dill pickles are not subjected to
any kind of heat treatment. They are prized for their
crispness but must be stored in the refrigerator. The
following recipe for deli-style dills contains no vinegar;
some lactic acid is produced during the brief fermentation
period.

HALF DILLS

1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices

Wash cucumbers. Remove blossom ends carefully to
remove soil. Place cucumbers in large crocks. Distribute
the dill heads evenly. Make a brine of the remaining items
and add to the cucumbers. Cover with a heavy plate and
weight down with a glass jar filled with water.

Store at moderate room temperature (70 to 75 degrees
Fahrenheit). If scum forms, remove it daily. Pickles may
be eaten after third day but well done pickles need a 1-week
fermentation. After 1 week, pack the pickles into clean
jars and refrigerate to halt fermentation. These pickles
must be kept in the refrigerator.

EASY SWEET PICKLES 

2 qt. jar Kosher dill pickles (whole)
3 c. sugar
1 tbsp. vinegar
2 sm. onions, sliced
4 sticks cinnamon, broken
 
Drain all juice from pickles. Cut the ends of pickles and slice crosswise. Add remaining ingredients. Refrigerate for 24 hours, turning several times. Pickles will keep indefinitely in refrigerator. Pickles may be returned to jar or put in Tupperware.

FREEZER CUCUMBER AND ONIONS 

7 c. cucumber, sliced
1 c. onions, thinly sliced
1 tbsp. salt

Let set an hour or two.

VINEGAR SOLUTION
2 c. sugar
1 c. vinegar
1 tsp. mustard seeds
 
Bring vinegar solution to a boil, then let cool. While vinegar cools, squeeze liquid out of cucumbers and onions and let drain. When vinegar solution is cooled, pour over cucumbers and onions. Refrigerate or freeze.

FROZEN  PICKLES

 Ingredients :
 2 gal. clean cucumbers cut in halves
    or smaller
 1 gal. boiling water
 1 pt. salt2 1/2 qts. vinegar
 8 pts. sugar
 Spices to taste

 Preparation :
   Mix water, salt, pour over cucumbers.  Let stand 1 week and drain.
  Cover with boiling water.  Let stand 24 hours.  Drain.  Cover with
 boiling water which a lump of aluminum the size of a small walnut
 has been added.  Let stand 24 hours.  Drain.  Heat to boiling point,
 pour over pickles let stand 24 hours.  Drain and heat, pour over
 pickles.  Repeat for 5 mornings.  Put in jars.

Ginger Pickles  
 
Ingredients :

5 lb cucumbers
3 cup lime
1/2 cup alum
1/2 box ginger
3 pt vinegar
    Yellow food coloring
5 lb sugar
1/2 box pickling spices

 Method :
Remove all peeling and seeds from cucumbers and cut into strips. Mix 3 cups lime in 2 gallons water; soak 24 hours. Then wash cucumbers.
Mix 1/2 cup alum in 2 gallons water; soak 3 hours (drain, do not wash).
Mix 1/2 box or cup ginger in 2 gallons water. Soak 6 hours (drain, do not wash).
Mix 3 pints vinegar, yellow food coloring, 3 pints water, 5 pounds sugar and 1/2 box pickling spices with cucumbers. Cook 1 hour. Place in jars and seal.

GOLDEN GLOW PICKLES

  6 pounds ripe, yellow or green cucumbers
  6 large onions
  3 sweet, red peppers
  3 green peppers
  ¼ cup coarse pickling salt
  2 cups white sugar
  2 cups brown sugar
  2 cups vinegar
  1 teaspoon turmeric
  1 teaspoon celery seed
  1 teaspoon mustard seed

  Pare cucumbers. Cut in half and discard seeds and center pulp. Dice firm white rinds and
  cut into ¾ inch cubes. Peel onions and dice. Cut peppers, remove seeds and dice. Combine
  diced vegetables and stir in salt. Let stand overnight. Next morning, drain and rinse in
  cold water. Drain again. Combine remaining ingredients and heat to boiling. Add vegetables
  and cook slowly until cucumbers are transparent, about 20 minutes. Do not let get mushy.
  Seal at once in hot sterilized jars, covering well with liquid. Makes 3 quarts.

HOT  GARLIC  DILL  PICKLES

 Ingredients (per jar) :
 1 pod garlic
 1 piece stalk of dill
 1 piece of dill
 1/2-1 tsp. chopped red pepper
 2 c. water
 1 c. vinegar
 1/2 c. salt

 Preparation :
    Put garlic, stalk of dill and dill in a quart jar.  Pack
 cucumbers in jar.  Add chopped red pepper.  Combine water, vinegar
 and salt.  Let come to a boil, pour over cucumbers and dill in jar;
 seal with hot lids.  Let stand 6-8 weeks before opening.

REFRIGERATOR  PICKLES

 Ingredients :
 1 gal. cucumbers, sliced, do not peel
 3 onions, sliced
--SYRUP:--
 3 c. sugar
 3 c. vinegar
 1 tsp. mustard seed
 1 tsp. dried mustard
 1 tsp. turmeric
 1 tsp. celery seed
 1/4 c. salt

 Preparation :
   Heat syrup ingredients.  Bring to a boil.  Pour over cucumbers and
 onions in gallon jug.  The longer you refrigerate the better they
 are.  Keep in the refrigerator.

 BREAD  AND  BUTTER  REFRIGERATOR  PICKLES

 Ingredients :
 6 c. sliced cucumbers
 1 c. sliced onion
 1 c. sliced peppers
 2 tbsp. salt
 2 c. sugar
 1 c. vinegar
 1 tsp. celery seed
 1/2 tsp. mustard seed

 Preparation :
   Put in a gallon jar.  Mix together.  Put in refrigerator.  Stir
 once for several days to dissolve sugar.  Will keep for 1 year in
 refrigerator.

  GRANDMOTHERS  SALT  PICKLES

 Ingredients :
 1 qt. vinegar
 1 pt. water
 1/2 c. coarse salt

 Preparation :
    Bring to a hard boil vinegar, water and coarse salt.  Gather
 cucumbers when small, leave stems on them, wash and pack in jars.
 Pour vinegar and salt solution over cucumbers and seal.  Solution
 makes enough for 3 or 4 quarts of pickles.  You may put a small
 bunch of dill in each jar if you wish.

SWEET CANDIED DILL STRIPS

1 1/2 gal. cucumber strips
1 1/2 gal. water
1 c. lime
3 pt. white vinegar
5 lb. white sugar
1 tsp. celery seed
1 tsp. salt
1 tsp. dill seed
1 Tbsp. mixed spices

To make this recipe, you will need 1/2 bushel of very
large cucumbers. Peel cucumbers, slice in half lengthwise,
scoop out seeds and cut into strips. Dissolve lime in water;
add cucumbers and let stand for 24 hours. Rinse cucumbers in
cold water until clear, about 3 times. Let stand in cold water
for 3 hours; drain well. Meanwhile, combine remaining ingre-
dients and stir until sugar is dissolved. Add cucumbers to
this mixture and let stand overnight. Boil cucumbers in
mixture for 35 minutes. Pack cucumbers in pint jars; pour hot
syrup over cucumbers and seal. Makes 7 pints.