Somewhere long about mid July, as gardens all over the area
are in full production with loads of tomatoes, cucumbers and 'whatnots', the
creative among us get to storing, freezing and canning all that extra produce.
And, when there’s some left over, good-natured folks like Ray and Pat always
seem to show up with something to share with friends and associates.
Recently, they presented me with a container full of
cucumber slices in a vinaigrette that was absolutely out of this world. If
you’ve never tried this combo please make a point of doing so. It’s a wonderful
way of utilizing excess cucumbers and onions in such a way that they will keep
for a long time. While I’m not sure what Pat does to make her tasty and tart
batches, here’s a simple recipe
I gleaned off a Civil War Cooking Blog.
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