Refrigerator Cucumbers

7 cups thinly sliced unpeeled cukes

1 cup thinly sliced onion (or more)

1 green pepper sliced (optional)

2 cups sugar

1 Tablespoon salt

1/4 teaspoon celery seed

1 cup cider vinegar

Place above in bowl for one hour, stirring frequently. Put in jars, cover with syrup and refrigerate. Ready to eat any time.  Keeps for months – keep adding more cukes and onions as you wish.  Easy!  Delicious!

Cold Cucumber & Mint Soup

(CSA Member, Roy J.; Inspired by “Essential Cooking”*)

Serves 4 to 6

  • 2 to 3 medium cucumbers or 2 large
  • 1 ¼ cups sour cream
  • 1 ¼ cups plain yogurt
  • 2 cups cold chicken stock
  • 2 Tbp. Finely chopped fresh mint leaves (culinary mint)
  • Salt to taste
  • ½ cup heavy cream, whipped (for garnish)
  • Sweet Hungarian paprika (for garnish)

Peel cucumbers, remove seeds, and chop into ½ inch pieces.

Pureé cucumbers, sour cream, yogurt, and chopped mint leaves in a blender (in batches).

Stir in the chicken stock. Chill for two hours. Serve with dollop of whipped cream and sprinkle with paprika (optional).

Note.The obvious variable here is fat, which can be controlled in a number of ways. This recipe works well with no fat yogurt, and regular sour cream. One could substitute whole milk yogurt and reduced fat sour cream. The heavy cream certainly adds taste and interest (with the paprika). But it is probably optional.

*Caroline Conran, Terence Conran, and Simon Hopkinson.  The Essential Cookbook.  New York: Stewart, Tabori, & Chang, 1997.

ISBN 1-55670-602-2