A vendor at the local farmers market had pickling cucumbers available on Saturday, probably for the last time this season, so I bought some and came home and made another batch of refrigerator dill spears. He also gave me some fresh dill to use, which should create flavor faster than the dill seed, although I still used some dill seed.
I also made pasta salad on Saturday afternoon because I realized the cucumbers I had in the refrigerator would not last much longer. I used my last jar of zucchini relish from last year and added olive oil, Dijon mustard, a bit of maple syrup, and a tsp. of Penzey's Sandwich Sprinkle. I used the rest of the cherry tomatoes, half a can of black olives that were still in the refrigerator, the cucumbers, and some green onion. I will have it for dinner tonight, along with some hummus and flatbread, while my husband eats the leftover stir-fry and some of the pasta salad if he wishes.
