Memorial Day Picnic

     Weather-wise, this has been a wild Memorial Day weekend. Saturday, it started out chilly and drizzling and then changed to cold, rainy, thunder, lightening, and hail. Three of us in our family were dance performers at the Boulder Creek Festival. We were the lucky ones because we got a little wet running from the costume-changing tent to the covered performance stage, but at least we were mostly covered - unlike our very supportive and brave family who sat on wet straw bales in the rain with only their jackets and umbrellas. Livia, Gracie, and I truly appreciate them!
     Sunday was beautiful - blue skies, warm and sunny weather. We went to a pasta dinner last night and we all ate outdoors and enjoyed it. Today, Monday, the sky was blue and the sun was out until around noon when the clouds rolled in. As of mid afternoon, there was no rain yet, but I did hear thunder. It's coming . . .  Of course, we have a BBQ picnic scheduled for dinner, so we may end up picnicking inside. You hafta roll with the punches - at least we enjoy each others' company! Besides, with all the rain we've had recently, we have pulled out of the drought-conditions. We all hope our gardens will grow as great as the weeds are growing!
     My offering for the picnic today is Wilted Cucumbers. One could rightly call these "pickles" because of the cucumbers and vinegar, but our family has always called them "wilted cucumbers." They are easy to make and are delicious year 'round - they are on our tables Thanksgiving and Christmas - but they are especially yummy in the summer because they are light and cool to eat.

Wilted Cucumbers

Makes a little over 2 cups or about 20 (scant 1/4 cup) servings

Ingredients
4 medium cucumbers
1 white onion
table salt (1/4 to 1/2 cups)
1/4 cup apple cider vinegar (or white wine vinegar)
1 tablespoon water
1 tablespoon granulated sugar
optional: scallions, garlic, carrots, bell peppers, other peppers, fresh dill, fresh basil, fresh oregano

Instructions
1.  Peel cucumbers; I usually leave a little of the dark green peel on them for a touch of color
2.  Slice the cucumbers as thinly as possible
3.  Peel the onion and cut in half; slice the onion as thinly as possible
4.  In a large bowl, place the cucumber and onion slices in a single layer and then salt that layer, repeat layering and salting each layer until all cucumber and onion is used. Note: I don't measure the salt ahead of time, I simply liberally salt each layer as I go along; I estimate that I use between 1/4 and 1/2 cup altogether
5. Place a small plate or flat bowl on top of cucumbers and onions and use something relatively heavy to help the plate press down on them
6.  Refrigerate at least 2 hours (I usually make these the night before so they're pressed overnight
7.  A couple of hours before severing, place the cucumbers and onions in a large colander and rinse really well with cold water - you want to make sure you get all that salt off, so toss with your hand or tongs and keep rinsing
8.  Place the rinsed cucumbers and onions back into the large mixing bowl
9.  In a small bowl or measuring cup, combine the cider vinegar, water, and sugar and stir until the sugar is completely dissolved
10. Pour the vinegar mixture over the cucumbers; toss lightly to coat everything, and return to refrigerator to chill completely
11. When ready to serve, place vegetables in a pretty dish and pour off the extra dressing
12. IF you have leftovers, they keep nicely covered in the refrigerator for several days

Salted cucumbers in bowl with
weighted plate on top

Translucent cucumber and onion slices
after marinating overnight

Wilted Cucumbers
ready to serve