Recipe of the Week: Cucumbers!

I didn't plant any this year, but I was inundated with fresh cucumbers from co-workings this summer.  Next year, I might even contemplate growing (I'd love to make some refrigerator pickles).

In the meantime, here are two classic summer cucumber salads.

Enjoy!
Stacy

Cucumber and Onion Salad

Ingredients:

4 large cucumbers, peeled and sliced thin

1 small sweet yellow onion, sliced thin

1 cup white vinegar

1/2 cup water

3/4 cup white sugar

1/2 tablespoon dried dill

Directions:

Toss together the cucumbers and onions in a large bowl.  Combine the vinegar, water and sugar in a saucepan over medium heat.  Bring to a boil and then pour over cucumbers and onions.  Stir in dill; cover and refrigerate until cool. 

Note:  This can also be eaten at room temperature, but make sure the mixture has set at least an hour.

Cucumber Salad with Yogurt and Mint 

Khyar Bi Laban

Ingredients:

4 large cucumbers, peeled and sliced thin

1 Tablespoons salt

1 garlic clove, minced

1 Tablespoon fresh mint

1 1/2 pints plain yogurt (use Greek yogurt if possible)

Directions:

Place cucumbers in a strainer and toss with salt.  Set aside.

Crush garlic and mash with mint using a mortal and pestle or a wooden spoon.  Combine yogurt with garlic mixture and stir well.  Fold in cucumber slices and chill for at least 1-2 hours.  This is best served cold.