What to do with all of those Garden Cucs! Great on sandwiches, salads, or eaten straight as a side dish!
- 8 large, fresh cucumbers
- 2 Tbsps. green bell pepper diced very small
- 3 tsp coarse kosher, or pickling salt
- Large sprig of fresh dill
- 1/2 Tbsp. celery seed
- 1/2 cup white, or apple cider vinegar
Slice your cucumbers very thin — I sliced mine a bit too thick here, slice thiner if you can.
Combine everything well.
If you are wanting these to keep for a longer length of time, I suggest using a large glass jar with a lid.
Place jar in the refrigerator: shake it once or twice more over the next few hours to ensure everything is submerged.
You can eat them as little as 1 to 2 hours later, but they are wonderful at 8 hours later. These keep in the fridge, submerged in their liquid, for up to 3 weeks.