Yesterday was National Zucchini Day…or National Hide Your Zucchini in Your Neighbor’s Car Day. I’m not sure of the correct title, but that’s just not my problem this year. Those nasty squash beetles have taken care of that. CUCUMBERS! That’s my problem. They’re everywhere! So, I’m trying to see just what I can do with those wonderfully prolific little fellows.
The obvious choice, other than slicing them and eating them with salt or dicing them in a salad, is pickles. But who wants to go to all that
mess trouble. I did find a recipe for refrigerator pickles that was, well, not a piece of cake, but fairly easy.
I found the recipe at smittenkitchen.com.blog and tried to link to it, but I personally hate going to one site thinking I’m going to get a recipe only to have to click and wait on three others. Here’s the recipe:
4 or 5 large cucumbers, sliced
1 large sweet onion, thinly sliced
1/4 cup Kosher salt
1/2 to 3/4 cups sugar (I used 1/2 and wish I’d used 3/4)
1/2 cup distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds
1/4 teaspoon celery seed
In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and pack into two pint-sized jars. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.
I just tasted mine. They are good, but I’d recommend reducing the salt to 1/8 cup and adding sugar to equal 3/4 cup. Just my personal taste.
SO, that got rid of a few, but what’s next? I made a cucumber salad. I found the recipe in several places so I don’t have an original source, but mostly used the Taste of Home recipe.
- 4 cucumbers, thinly sliced
- 1 teaspoon salt
- 1-1/2 cups (12 ounces) sour cream
- 1/4 cup thinly sliced red onion
- 1/4 cup snipped fresh dill
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon coarsely ground pepper
8 ounces cream cheese, softened
1/3 cup mayonnaise
1 large cucumber, peeled, seeded, and finely diced
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon fresh dill, chopped
sliced white sandwich bread, about 16 slices
sprigs of dill for garnish
- In a medium bowl, mix together the cream cheese and mayonnaise until completely incorporated. Add garlic powder, salt, pepper, chopped dill, and diced cucumber. Spread on 8 slices of sandwich bread. Top with sprigs of dill, then close sandwiches with remaining bread slices.