For the love of cucumbers

Every week I seem to have theme running through my kitchen.  It’s all based on what’s ready in the garden.  Guess what it is this week. 😀  The cucumbers have finally started coming at a steady pace.  I really do love them!

I made my first batch of old fashioned dill pickles today.

This cucumber salad is a nice creamy alternative to the oil/vinegar based salad.  Simply peel and slice cukes.  Sprinkle with salt and allow to sit for 15 minutes. Drain well.  Add a spoonful of yogurt and a spoonful of sour cream, chopped dill, salt and pepper and stir.  Serve immediately.

Cucumber, tomato, onion salad was so good, I’ve made it a few times this week.  It never lasts long.  Hubby’s not a fan of plain cucumbers but he likes this salad.  I posted the recipe last week.  Click here to find it.

Food for thought:  No man was ever shot while doing the dishes.

This post is part of Tuesday Twister blog carnival hosted by

Spicy pickled eggs

hot pickled eggs

hot pickled eggs

My husband loves pickled hot peppers! He eats them almost daily. Usually he eats the ones I pickle from our own garden but that supply is long gone. Buying jars and jars of hot peppers leaves a lot of leftover pickle juice. Something else hubby loves is hard boiled eggs pickled in the leftover hot pepper juice. I use a 2-quart sealer, it holds about 14 eggs and 3-3 1/2 cups of pickle juice. It takes only a few days for the eggs to absorb the flavor. The longer they are left, the more pickled they will become. They make a delicious lunchbox treat.

Are there ways you use leftover pickle juice?