Cucumber Yogurt Salad

Cucumber Yogurt Salad

1-2 cucumbers, peeled, quartered and sliced in chunks
1 clove garlic, minced
salt to taste
1 tablespoons dried mint or dill
1/2 cup plain yogurt
1/2 tablespoon olive oil

Mix the cucumbers together with the garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes. Pour off the liquid that has formed, pressing cucumber firmly. Crumble herbs over cucumbers. Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.

Pickled Cucumbers

Pickled Cucumbers
Gourmet | June 1997

1 large thin-skinned cucumber (or a regular peeled one)
1/2 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours.

Raita

Raita

I love this sauce, and put it on everything- burgers, chicken wraps, salad dressing, the list is endless. You can puree it as a sauce or leave chunky.

1 c yogurt
2 Tbls extra virgin olive oil
1/4 c mint leaves, chopped fine
2 cloves garlic, minced (I use a garlic press)
1/2 tsp paprika (use fresh spices if poss.)
3 med cucumbers

Seed the cucumbers, slice thin, and toss w/ 1⁄4 tsp salt- drain 10-15 minutes in a colander. Whisk yogurt, oil, mint, garlic and paprika, whisk in cukes and serve chilled.

Creamy Dill Cucumber Salad

Creamy Dill Cucumber Salad

1 cup sour cream
3 tablespoons cider vinegar
1 teaspoon sugar
1/4 cup minced fresh dill
Salt and black pepper
3 medium cucumbers (about 1 1/2 pounds)
1/2 medium red onion, very thinly sliced

Halve each cucumber lengthwise, peel and scoop out seed cavity with a spoon. Turn the halves upside-down and slice into 1/4-inch slices. Toss the cucumber and red onion slices with 3 teaspoons salt in a colander and weight them down with a ziploc bag with a quart of water in. Let sit at room temp for at least an hour to drain.

When the cukes have drained, whisk the sour cream, vinegar, sugar, dill and salt and pepper to taste in a medium bowl. Add the cucumbers and onion; toss to coat. Serve chilled, adjusting the seasonings if neces- sary.

Sweet and Sour Cukes with Fresh Dill

Sweet and Sour Cukes with Fresh Dill

3 large cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
1/2 cup distilled white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

Dilly Potato Salad

Dilly Potato Salad

3 pounds potatoes, washed
2 cucumbers, sliced thin (1/16”)
3 ears of corn, kernels cut off of cobs
1/2 cup pecans, toasted
1/2 bunch of dill, finely chopped
1/2 cup yogurt
3 tablespoons mayonnaise
1 tablespoon stone-ground mustard
2 teaspoon fresh lemon juice
Salt and pepper to taste

Toss the sliced cucumbers in 2 tablespoons cider vinegar, set aside. Place whole potatoes in large stock pot with several quarts of cool water, so that the water covers the potatoes by a couple inches. Bring to a boil and simmer until the potatoes are just tender enough to easily insert a paring knife. Drain the potatoes and let cool for 5 minutes. While still warm cube them into large chunks with a serrated knife to avoid rubbing the skins off. Combine all the ingredients and stir gently, adding salt and pepper to taste.

Viennese Cucumber Salad

Viennese Cucumber Salad

4 medium cucumbers (about 2 pounds)
1 tablespoon salt
1/3 cup white-wine vinegar
1/4 cup water
2 teaspoons sugar
1 garlic clove, forced through a garlic press
1 teaspoon dill seed

Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour. In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool. In a colander drain cucumbers and rinse under cold water. Drain cucum- bers well, squeezing out excess liquid. In a bowl com- bine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)

Yogurt and Cucumber Soup with Mint

Yogurt and Cucumber Soup with Mint

1 quart yogurt, drained for 25 minutes
1 1/2 c. milk or buttermilk
2 garlic cloves
2 cucumbers
1/4 c. chopped parsley
3 T. chopped mint
1 T. extra virgin olive oil
lemon juice
Salt and pepper to taste

Combine the yogurt and buttermilk in a bowl. Pound the garlic with 1/2 t. salt in a mortar until smooth. Halve the cukes lengthwise, scrape out the seeds, then grate them using the large holes of a grater. Stir the garlic, cukes, herbs, and oil into the yogurt. Taste for salt and season with pepper and lemon juice. Chill well before serving.

Viennese Cucumber Salad

Viennese Cucumber Salad

4 large cucumbers (about 2 pounds)
1 tablespoon salt
1/3 cup white-wine vinegar
1/4 cup water
1–2 teaspoons sugar
1 garlic clove, forced through a garlic press
1 teaspoon dill seed

Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.

In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool.

In a colander drain cucumbers and rinse under cold water. Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)

Yogurt Mint Cucumber Salad

Yogurt Mint Cucumber Salad

1 c. plain low-fat yogurt
2 T. extra-virgin olive oil
1/4 c. minced fresh mint leaves
2 small garlic cloves, minced or pressed through a garlic press (1 heaping teaspoon)
Salt and ground black pepper
3 medium cucumbers, seeded, sliced, salted and drained

To seed, slice, salt and drain the cukes: Peel and halve each cuke lengthwise. Use a small spoon to remove the seeds and surrounding liquid from each half. Lay the cuke halves flat-side down on a cutting board and slice them on the diagonal into 1/4 inch pieces. Toss the cukes with 1 teaspoon of salt for each cuke and place in a colander to drain. Place something heavy on top of them to help them drain.
Whisk the yogurt, oil, mint, garlic, and salt and pepper to taste in a medium bowl. Add the cucumbers; toss to coat. Serve chilled, adjusting seasonings if necessary.