Condiments

Blend in a food processor 8 oz cream cheese, 1 medium diced cucumber, 1 small diced soaked onion, 1 tbsp crème fraiche, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp salt and ½ tsp pepper. Chill before serving.

Combine 1.5 lbs sliced pickling cucumbers and 1½ tablespoons salt in a large glass bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well and return cucumbers to bowl. Add 1 cup thinly sliced sweet onion to the bowl and toss with the cucumbers. Combine 1 cup granulated sugar, 1 cup white vinegar, ½ cup apple cider vinegar, ¼ cup brown sugar, 1½ tsp mustard seeds, celery leaves and 1/8 tsp ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Keeps in refrigerator up to 1 month.

2 tsp garlic powder
1 tsp basil
½ tsp oregano
¼ tsp black pepper