Refrigerator Pickles

This is my favorite way to use up the bounty of cucumbers from my garden.  I adapted this from myrecipes.com.

• 6 cups thinly sliced pickling cucumbers (about 2 pounds) 
• 2 cups thinly sliced onion
• 1 1/2 cups white vinegar
• 3/4 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon mustard seeds (instead of these spices, I used 2 tsp. of pickling spice)
• 1/2 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 4 garlic cloves, thinly sliced (I don't use garlic in my refrigerator pickles)

1. Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
2. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Packed in a jar

I usually put these in jars instead of a bowl.  Depending on how tightly I pack the cucumbers, I sometimes need to make more vinegar/sugar mixture.

With vinegar and spices

Taco Dip

A great dip recipe for any gathering of family and/or friends.

1 can bean dip
1/2 carton sour cream and same amount mayonnaise (About 2/3 - 1 cup each)
1/2 pkg. taco seasoning

Spread bean dip onto platter. Combine sour cream, mayonnaise and taco seasoning and spread over bean dip. Top with tomatoes, green peppers, black olives, green onions and grated cheddar cheese. Refrigerate until serving.