Cucumbers are here… lots of you have been sharing your favorite recipes to use them up
Cool Cucumber Slaw
3 med. Cucumbers, coarsely shredded
1 t. kosher Salt
1 C. Greek Yogurt
2 T. Lime juice
1 T. chopped fresh Mint leaves
1 T. chopped fresh Dill leaves
1 Carrot finely shredded
1 small sweet onion thinly sliced
1/2 t. Sugar
Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in a mixing bowl.
Add yogurt, lime juice, mint, cilantro, onion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight. 3 servings
Cold Cucumber Soup
15 min prep
2 large Cucumbers, peeled and seeded
1 ¼ C. Sour Cream
1 C. Vegetable or Chicken broth
1 sm. Onion, cut into wedges
4 sprigs fresh Parsley, stems removed
2 sprigs fresh Dill or 1 t. Dill Weed, stems removed
1 T. Lemon juice
¼ t. white pepper
Cut cucumbers into large chunks; place in a blender with remaining ingredients.
Puree; pour into bowl.
Cover and refrigerate for at least 8 hours.
Refrigerator Garlic Dill Pickles
Fresh Cucumbers, cleaned
4 Cups Cider Vinegar
8 Cups Water
1 Cup Kosher Salt
Heat in pan and bring to a boil to dissolve salt.
Prep; Dill and Garlic
Wash canning jars, dry and sterilize in a 250 degree oven on a sheet pan for 20 min.
Leave in oven until ready to use. Put seals and lid rings in a pan and boil for 15 min. reduce heat to low until ready to use.
To each Pint or Quart Jar add;
1 t. Pickling Spice 2 t.
1 t. Mustard Seeds 2 t.
1 clove chopped Garlic 2 cloves
½ t. Whole Peppercorns 1 t. or to taste
1-2 Sprigs of fresh dill 2-4
Place Pickling Spices, Mustard Seeds, Garlic, Peppercorns and Dill sprigs in the bottom of each jar.
Pack Cucumbers into hot jars. Cut to fit in jars tightly.
Fill jars with hot brine to ¼” of top of jar.
Place lids and bands on wiped dry rims. Place on a thick towel with the lids down. Cool to room temp and keep in refrigerator.
Enjoy in 7-10 days!!!
Here is a simple method of serving cucumbers from Elaine
We eat them the same way as Dave’s parents and grandparents (and probably many other generations of his family) did for the small cukes they grew. They were old Maine Yankee farmers that can trace back to Mayflower and other 17th century settlers. It’s simple but good – they peel the cukes so they look striped (half skin on) then slice and put in small bowl on ice (or fridge to make the slices cold) and drizzle with red wine vinegar. Fast, easy and we haven’t found a better way to eat them. This side dish goes with everything!
Kerrie sends this quickie… you can do this with lots of veggies, but I have only done cuke slices. I haven’t used chiles.
Good with burgers, grilled chicken, deli sandwiches, or hot dogs. Any sturdy glass jar (new or reused) works well for these quick pickles.
Always clean and dry the jars before using.
Makes 3 1/2 cups
3 cups white vinegar
1 1/2 cups sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seed
2 to 4 small red chiles (optional)
1/8 teaspoon ground turmeric
1 1/2 cups fresh dill fronds (about 1 bunch)
In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).