Updated: 08/09/2012 4:18 PM
Print Story |
It’s National Farmers Market Week and we are celebrating with recipes using cucumbers that Larry Pfarr got at the St. Paul Farmer’s Market!
7 cups thinly sliced cucumbers
1 cup thinly sliced onions
1 cup red or green pepper (optional)
2 cups vinegar
3 cups sugar
2 tablespoons canning salt
2 tablespoons celery seed
Mix vinegar, sugar, salt and celery seed until sugar dissolves.
Pour over cucumbers, onions and peppers.
Cover and refrigerate for 4 days.
Will keep when refrigerated for up to three months.
Cold cucumber and cilantro soup
Puree everything except salt, then add your salt. Refrigerate for at least a couple of hours to get it good and cold. Refrigerating overnight is even better.
ASIAN CUCUMBER & CARROT SALAD
½ cup seasoned rice vinegar
2 teaspoons dark brown sugar
2 teaspoons olive oil
1 teaspoon grated peeled ginger
½ teaspoon salt
1 ½ cups sliced carrot
6 tablespoons sliced green onions
3 cucumbers (medium size), halved lengthwise, seeded and sliced
Combine the first 5 ingredients in a salad bowl; stir with a whisk.
Add the carrot, green onions and cucumber. Toss to coat. Cover and chill for 30 minutes.
Cucumber, Mint and Vodka Cocktail
5 cucumbers – medium size
Small ice cubes
1 cup loosely packed fresh mint leaves
2 teaspoons granulated sugar
3 tablespoons fresh lime juice (from 2 to 3 limes)
4 ounces (1/2 cup) vodka
1 ounce (2 tablespoons) Cointreau
Cut 4 thin spears from 1 cucumber, and reserve for garnish. Peel remaining cucumbers, and quarter them lengthwise. Scrape out seeds with a spoon, and discard. Coarsely chop cucumbers, then puree in a food processor until smooth. Strain through a fine sieve, pressing on solids to extract as much liquid as possible.
Fill a cocktail shaker with ice. Add mint, sugar, and lime juice, and shake. Add 3/4 cup cucumber juice, the vodka, and Cointreau, and shake. Strain into 4 glasses filled with ice. Garnish each cocktail with a cucumber spear.
Judy’s Cucumber Salad
8-12 medium cucumbers peeled and sliced. Some peel can be left on.
1 medium to large onion chopped
3 teaspoons salt
1 teaspoon pepper
¼ cup sugar
3 tablespoons fresh chopped dill (optional)
3 cups ½ and ½
1¼ cups vinegar
Combine cucumbers, onion, salt, pepper, sugar and dill in large bowl.
Add 1/2 and 1/2 and the vinegar.
Adjust to taste with more salt, pepper, vinegar or 1/2 and 1/2.
Best if made a day in advance.