Contains recipe for Dehydrated Cucumber Dill Chips

1. Food Preservation – Cucumbers I always get more cucumbers than I know what to do with during the growing season. I don’t really like to make home-made pickles, but I found another way to preserve my cucumbers that is quite easy and tasty. I dehydrate them. Cucumbers dry very well, but they don’t hold up when you rehydrate them, so I like to make Dried Cucumber Dill Chips. Small cucumbers dry the best (6” long) and they should not be stored any longer than 2 weeks in the refrigerator before drying. Dehydrated Cucumber Dill Chips 4 cucumbers – washed and sliced into ¼ inch slices Stir Together: 4 TB fresh dill weed 2 TB lemon juice 1/3 cup filtered water 1 tsp real salt dash of cayenne pepper Add sliced cucumbers to dressing. Cover and chill overnight. After cucumbers are chilled, drain well and place on dehydrator trays. Dry at 130-135 F until crisp. Store chips in freezer in increase shelf life.