On Tue, 14 Jul 2015 07:11:37 +1000, Jeßus >
wrote:

>On Mon, 13 Jul 2015 13:37:37 -0600, Janet B >
>wrote:
>
>>I've fired up the smoker to do some country-style pork ribs. The
>>seasoning is just the basic BBQ rub. I will sauce them near the end
>>of cooking. We'll also have parsley buttered new potatoes, sour cream
>>cucumbers and peach pie.
>
>Sour cream cucumbers... I like the sound of that, do you have a
>particular recipe for that?
>
>>I've poured a bottle of San Miguel (beer) into the liquid container in
>>the smoker. I've got to use the stuff up. Our neighbor sees my
>>husband working outside and brings him a 6-pack of San Miguel. Says
>>he needs it after all that work It's a nice thought. But we don't
>>really ever drink beer so I have a case of SM. I prefer to use a hard
>>apple cider, but, what the heck.
>
>Never thought of trying beer or cider in the smoker, interesting.

I hunted around the 'net to find a recipe that is like what I do. I
wing it just as my mother did.

Sour Cream Cucumbers
2 medium cucumbers, thinly sliced
1 small onion, thinly sliced (I use chopped green onions)
1/2 cup dairy sour cream
1 tablespoon vinegar (I use white)
1 teaspoon sugar
pepper to taste
salt to taste

Slice cucumbers into a bowl. Sprinkle some salt over the cucumbers,
cover and place in refrigerator for at least 30 minutes, up to
overnight. Remove cucumbers from bowl and drain. (My mother and I
always wring them out by hand)
Stir together sour cream, vinegar and sugar. Mix with cucumbers and
onion. Taste to see if it needs more salt.

There is also a more Scandinavian version.

Cucumbers in Sour Cream
3 cups sliced cucumbers
salt
1/4 cup chopped fresh dill or 2 tablespoon dill weed
1 cup dairy sour cream
Sprinkle cucumbers with salt. Let stand 30 minutes. Pat dry with
paper towels. Stir dill into sour cream. Add cucumbers; mix well.

Janet US