1 pound beets
1 English cucumber (large, approximately 16 inches)
one small red onion, sliced (about 1/2 cup)
Garlic Yogurt Dressing
1/2 cup full-fat Greek yogurt
3 cloves garlic, minced
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh mint
1/2 teaspoon sea salt (or more to taste)
1/4 teaspoon white pepper
Cut off the very top of each beet and clean them thoroughly. Wrap the beets in foil and roast at 350 degrees for 45-60 minutes. Unwrap the beets and allow them to cool until warm but cool enough to handle. Remove the skin from the beets with your fingers or a paper towel. Slice the beets and cucumbers into uniform pieces. Slice the red onion and add to a medium-large bowl with the beets and cucumbers. For the yogurt dressing, combine the minced garlic, vinegar, olive oil, salt and pepper. (You can allow this to marinate for a while if you prefer.) Add the yogurt, dill and mint and stir until well-combined. Pour the garlic yogurt dressing onto the vegetables and stir gently. Serve immediately or refrigerate. Serves 6-8
WHAT TO DO WITH ALL THOSE CUCUMBERS? Make Tzadziki, of course! Simply grate whole cucumbers, lightly salt and set aside for 20 minutes. Drain off the liquid that accumulates, squeeze in a few cloves of garlic and stir in some yogurt and/or sour cream (we find it best to use a 50/50 mix). Generally, you want to use equal volumes of cucumber and dairy product. Serve with toasted pita bread or crackers.
- ½ cup sour cream
- 2 tbsp. white wine vinegar
- 1 tbsp. sugar
- 3 tbsp. minced fresh parsley
- 2 tbsp. minced fresh dill
- 2 tbsp. thinly sliced scallions
- 4 cups unpeeled cucumbers, thinly sliced
- salt and pepper to taste
- 1 small head of lettuce, sliced
In a medium bowl, mix the sour cream, vinegar, sugar, parsley, dill and scallions until well blended. Add the cucumbers and toss gently. Add the salt and pepper. Cover with plastic wrap and chill at least 20 minutes. Serve on a bed of lettuce.
Adapted from The 30-Minute Kosher Cook by Judy Zeidler.
- 2 unwaxed or peeled cucumbers
- 1 small onion
- 1 clove garlic, minced
- 1 Tb fresh dill or 1 ½ tsp. dill seed
- 1 cup hot water
- 1 Tb salt
- 2 Tb honey
- 3 Tb cider vinegar
Slice each cucumber lengthwise into 8 sticks. Slice onion into rings. Alternate layers of cucumber and onion in a broad non-metal dish. Scatter dill and garlic on top. Mix water with honey and salt to dissolve; add vinegar and pour this brine over the cucumbers. Cover and refrigerate at least 6 hours before using.
NOTE: When ready to replenish the pickle container, add 1 Tb vinegar and 1 rounded tsp of honey to the brine and add more sliced cucumber and onion as needed. Prepare a fresh solution after 2 or 3 batches have been made.
From American Wholefoods Cuisine by Nikki and David Goldberg
- One head of Chinese cabbage, shredded
- One bunch spring onions, chopped
- One cucumber, sliced thin
- A couple of cloves of garlic, finely chopped
- About ¼ container of salt
- About ½ jar of kimchee paste (available from Asia Market, near the Japanese section)
- Absolutely Optional, a fresh chilli (red preferably) finely chopped.
In a large non-metallic bowl layer the vegetable, sprinkling each with salt. When you have used up everything put a plate on top and a very heavy weight. Leave for eight hours to extract most of the water from the vegetables. Rinse the vegetables THOROUGHLY…you’ll never get rid of the real saltiness, but do your best. Add the kimchee paste and mix well into the vegetables. Put into sterilized jars.
This is a fresh pickle, normally made every day in Korea. It will last about 3 to 4 days in the fridge.
Great with plain rice or to spice up a bland meal. I’m told it aids digestion.
This amount should fill two 2lb jars and maybe a bit more!!!
- 2 med. cucumbers, thinly sliced
- 1 pt. Cherry tomatoes, halved or 3-4 slicing tomatoes, thinly sliced
- 3-4 fresh mozzarella balls, sliced ¼ inch thick
- olive oil
- 6-8 basil leaves
- salt and pepper
On a plate, layer cucumbers, tomatoes and mozzarella. Sprinkle with salt and pepper, drizzle with olive oil and top with ribbons of sliced basil. For added tang, sprinkle lightly with balsamic vinegar.
- 2 slices whole grain bread or ½ garlic bagel
- 3 cloves garlic, squeezed
- ¼ cup olive oil
- 2 cucumbers
- 1 onion
- 1 summer squash
- 2 basil tips
- salt and pepper to taste
- 2-3 lbs tomatoes
- ½ lb. green beans
- 1 sweet pepper
Blend bread, garlic, onion and olive oil in a blender or food processor until smooth. If needed, add tomatoes for additional liquid. Trim vegetables of stems and blossom ends, but you do not need to peel them. Continue adding ingredients until all are included, emptying blender as needed. Taste and adjust seasonings then chill. Serve cold with garnish of hard-boiled eggs, chopped onion and croutons.
- 12 oz. fettuccine or linguine
- 1 c. bottled clam juice
- 1 c. whipping cream
- 4 green onions, diced
- 2 tsp. dried dill
- 1 tsp. fresh lemon juice
- 1 c. cucumbers, diced
- 4-6 oz. thinly sliced smoked salmon
- freshly ground black pepper
- 2 Tbsp. grated parmesan cheese
- 2 tbsp. minced fresh parsley
Cut the smoked salmon crosswise into 1-inch strips. Remove the seeds from any large cucumbers and dice. Bring a large pot of water to a boil and add 2 tsp. salt. Add fettuccine and cook about 10 minutes.
While the pasta cooks, heat the clam juice and cream to a boil in a small saucepan. Add the green onions (you can substitute a small onion). Crush the dill between your fingers before sprinkling into the mixture. Lower the heat and simmer until reduced and starting to thicken.
Just before serving, add the lemon juice, diced cucumbers and sliced salmon. Heat mixture, but do not cook it.
Drain the cooked fettuccine and toss with the salmon cream mixture. Season to taste with pepper and grated cheese. Sprinkle with minced parsley before serving. Serves 4.
- 1 cucumber, peeled and diced
- 1 fennel bulb, trimmed and finely slivered
- 1 Granny Smith apple, sliced
- 2 tsp. lemon juice
- 2 Tbsp. toasted walnuts, chopped
For the vinaigrette:
- 2 Tbsp. orange juice
- 2 Tbsp. walnut oil
- 1 Tbsp. fresh mint
- 1 Tbsp. cilantro
- 1/8 tsp. paprika
- salt and pepper to taste
Combine salad ingredients except walnuts in a salad bowl and gently mix. In a small bowl, whisk all vinaigrette ingredients until emulsified. Season with salt and pepper and pour over salad. Serve immediately or marinate, covered in fridge, for 1-2 hours. Before serving, toss and garnish with toasted nuts. From Yamuna’s Table by Yamuna Devi.
- 2 lbs. Cucumbers
- 2 Tbsp. butter
- 1/3 c. chopped onions or shallots
- 5 c. chicken broth
- 1 Tbsp. wine vinegar
- ½ c. chopped dill
- ¼ c. farina or ½ lb. Cubed potatoes
- Salt and freshly ground pepper
- 1 c. sour cream
Peel and roughly chop cucumbers, reserving ½ a cucumber to slice into paper-thin slices. Melt butter, cook onions or shallots until wilted. Add chopped cucumbers, broth, vinegar and 1/3 c. of the dill. Bring broth to a boil, whisk in farina or add potatoes. Cook until soft. Puree. Before serving, reheat and thin if necessary with water. Whisk in half of the sour cream, garnish with cucumber slices and a sprinkling of dill. If you wish, this can be served cold, chilling instead if reheating. Serve remaining sour cream at table as a garnish.
From The Victory Garden Cookbook by Marian Morash.