Cool as a (pickled) Cucumber

Wow!  Are the cukes coming in!  I can see how one might end up with a pantry full of pickles!  Most any kind of cucumber will work for these recipes.

Refrigerator Pickles

Slice peeled or unpeeled cucmbers into 1/4″ rounds.  Cover with 1/2 water and 1/2 red wine, apple cider, or white wine vinegar.  Add chopped herbs (basil, oregano, thyme, sage or dill) and salt and pepper.  Let marinate for at least an hour, will keep for a few weeks.  You can also add sliced carrots or turnips to the recipe.

Canned Pickles

Sweet, Dill and Butter.  Detailed description of how to can all of these Cucumbers, pictures too.  Make your own pickles to have for years!  Click below:

http://www.pickyourown.org/pdfs/making%20pickles.pdf

Chilled Cucumber Yogurt Soup

Prep time: 10 minutes

Ingredients:

• 4 large seedless cucumbers (about 1 lb each)
• 1 1/2 quarts low-fat plain yogurt
• 1 cup fresh dill, chopped
• 2 cloves garlic, minced
• 2 teaspoon salt
• 1 teaspoon pepper
• Optional garnishes:
  - smoked salmon, diced
  - cucumber, sliced thin
  - radishes, sliced
  - rye bread croutons
  - fresh dill

Preparation:
1. Peel cucumbers and cut into chunks.
2. Place in food processor and process until pureed.
3. Transfer mixture to large bowl.
4. Add yogurt, dill, garlic and seasoning; stir until blended.
5. Chill until served.

Yield:
12 servings

Nutritional Information:
Per serving: 97 calories, 7 g protein, 12 g carbohydrate, 2 g fat (1 g saturated fat), 7 mg cholesterol, 1 g fiber, 25% Daily Value of calcium, 476 mg sodium.