Hank,

Maybe you are looking for a recipe like I used to make with my extra cukes. My mom made this for us when we were growing up and I make it, even now. When I was younger, I always had big gardens and canned all the time, but no more. If the cukes got too big, I would use them for making a quick vinegary salad. I would thin slice peeled cukes and slice some onions in a bowl. Then I would sprinkle on some sugar, about 1/4 cup and some salt--just a little. I would mix cider vinegar and water, equal parts and pour over the cukes so they were covered, and stir. We would let this set on the table, with a dish over it and eat on it for as long as it lasted. It gets better with time. It can be refrigerated, but usually it was all gone before too long. I might add some extra cukes or onions to the brine as the week went on.

We never got sick eating it, so I guess the acid kept it from going bad. The only thing you don't want to use are bitter cukes or bitter ends of cukes. You can also add some halved cherry tomatoes to it, and a little seasoning salt or fresh dill.

I use to make wonderful lime pickles in a crock. And I made some incredible dills in my day, with lots of garlic, fresh dill, and grape leafs.

As I approach 60, I don't want to spend all that time over a hot stove. But, I miss home canned pickles!

Sandy