A few weeks ago our CSA box contained 14 cucumbers and I promised to post a few recipes for cucumbers.
While taking a walk this evening, I felt a distinct hint of fall in the air and thought, "I better post those cucumber recipes". Here are two ways to use 14 cucumbers, both adapted from Martha Stewart Food.
8 cups thinly sliced cucumbers
2 medium Vidalia onions, thinly sliced
3 cups sugar
1 1/2 cups cider vinegar
2 teaspoons celery seed
2 teaspoons mustard seed
In a colander, toss cucumber and onion with 1 1/2 teaspoons salt. Set aside to drain for 30 minutes. In a medium bowl, combine sugar, vinegar, celery seed, and mustard seed. Stir until sugar dissolves. Divide cucumber and onion mixture into clean jars, pour vinegar mixture over cucumbers. Refrigerate overnight. Pickles keep about 2 weeks in the fridge.
Sour Cream and Dill Cucumbers
1/4 cup sour cream
1 tablespoon lemon juice or cider vinegar
2 cups sliced cucumbers
chopped fresh dill
Stir together sour cream and lemon juice or vinegar. Season to taste with dill, salt, and pepper. Toss with cucumbers.
Serve with spicy lentil veggie burgers and sliced fresh tomato. Or, top with roasted, sliced beets. Easy and delicious!