Cucumbers in Vinegar

• Peel and slice cucumbers in a bowl. Slice onions and break into rings. .
  2 to 3 medium cucumbers, 1 medium Onion
• Add remaining ingredients.
  1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt
• Refrigerate for several hours before serving.
• Will keep for several days in the fridge

CREAMED CUCUMBERS

• Slice cucumbers and onion into a bowl.
  2 to 3 medium cucumbers, 1 medium Onion
  
• Mix other ingredients separately and whisk together.
  1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 teaspoon dill
• Pour over cucumbers and onions.
• Refrigerate for several hours.

• In a medium sauté pan, combine the vinegars, sugar, ¼ tsp. of the salt, and the peppercorns.
• Heat over low heat, stirring, until the sugar has completely dissolved, about 3 minutes.
• Remove from the heat and let cool while you prepare the mustard greens.
• Meanwhile, in a large pot, bring 3 qts. water to a boil over high heat.
• Add the remaining 1 tbsp. salt and the mustard green stems and boil for 1 minute.
• Immediately remove the pot from the heat, add the mustard green leaves, and let sit for 1 minute. Drain in a colander and rinse with cool water.
• Transfer the leaves and stems to a clean 1-qt. canning jar.
• Add the chilies to the jar and pour the pickling liquid over everything. months.
• Let sit at room temperature for at least 2 hours, then seal the jar and refrigerate until ready to serve.
• The pickled mustard greens will keep in the refrigerator for several weeks