Thursday, September 13, 2012

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.


Cucumber and Onion Salad
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

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

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)

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.