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We often double or triple this recipe and enjoy it for several days. You can never make too much. Use long cucumbers, short ones or even the round lemon types. If seeds have developed, scoop out the centers with a spoon before slicing.

3-5 cucumbers
1 Tbsp salt
¼ cup sugar
1 medium sweet green or red pepper
1 Tbsp celery seeds or 1 teaspoon fresh dill
½ cup cider vinegar
1 medium onion

Cut scrubbed cucumbers into 1/8” thick slices, peeling optional. Cut pepper in half, remove seeds and thinly slice pepper and peeled onion. Mix together with salt and celery seed. Let stand for one hour and drain. Combine sugar and vinegar and stir. Pour over vegetables and mix well.  Cover and refrigerate. Pickles are ready to eat in about a day. Store in refrigerator. This makes about 5 cups of  very good tasting bread and butter type pickles.

Asian Style Cole Slaw

We've known for some time that cabbage is packed with vitamins but recently scientists at the British Institute for Food Research found evidence suggesting eating cabbage or related brassica family vegetables two to three times a week may fight colon cancer. This seems another good reason to serve more of these nutritious vegetables. This low-fat colorful salad is especially good with grilled salmon.

Asian Style Cole Slaw

6 cups thinly sliced green cabbage (1/2 medium head)
2 cups thinly sliced red cabbage
1 small red bell pepper, diced
1 small yellow or green bell pepper, diced
3 medium carrots, peeled and shredded
4 large green onions, sliced lengthwise and then sliced crossways
1/2 cup chopped fresh cilantro
1/3 cup chopped, roasted peanuts

Prepare the following dressing and add just before serving:
1/3 cup rice vinegar
1 tablespoon Asian style sesame oil
1 tablespoon vegetable oil
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons grated peeled fresh ginger
1 1/2 tablespoons minced garlic
1 jalapeno pepper, deseeded and finely chopped

Mix salad ingredients together in a large bowl. Toss with dressing just before serving. If dressed too far ahead of serving moisture is drawn out of the greens and it loses some of its delightful crunch.