And Now, a Cucumber Salad

And now it’s Jude’s turn, with his famous cucumbers! His two plants have produced at least 20, 12-plus inch cucumbers this summer.

He slices them thinly, and he is a careful critique. Here’s the rest:

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1-2 cups sugar (depending on how sweet you like your cucs)

One cup vinegar, white or apples cider are equally delish (may want more depending on how much you like vinegar)

Thinly sliced red or white onion (red add some nice color)

Salt and pepper

-Optional celery flakes

Marinate in the fridge for a few days to make it really good.

P.S. This is Grandpa’s favorite salad.

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P.P.S. I’ve also enjoyed zucchini this summer! I made a zucchini and goat cheese pizza the other night that was so yummy. I’ve baked them in the oven with crouton crumbles. But my favorite way has been to cook them in a pan with a little olive oil, some onion ring batter mix, and when done, marinara and Parmesan cheese on top.

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