Cucumber recipes from our Agriculture Supported Communities program.
NEW! Dill Pickles
From www.foodandwine.com, contributed by Bobby Flay
These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator.
TOTAL TIME: 20 MIN Plus overnight pickling
SERVINGS: Makes 1 quart
1-1/2 cups distilled white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds green tomatoes, quartered OR kirby cucumbers, sliced
1/4 inch thick
3/4 cup coarsely chopped dill
3 garlic cloves, coarsely chopped
In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold. Make Ahead: The dill pickles can be refrigerated in an airtight container for up to 1 week.
Adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, & Simone Beck
Cucumbers are delicious raw, in salads, or pickled. But if you have never tried them baked, you really must! They are amazing!
2 Tablespoons wine vinegar
1-1/2 teaspoon salt
1/8 teaspoon sugar
3 tablespoons melted butter
1/2 teaspoon basil
3-4 tablespoons minced green onions
1/8 teaspoon pepper
Peel the cucumbers. Cut in half lengthwise; scoop out the seeds with a spoon. Cut into lengthwise strips about 1/8-inch wide. Cut the strips into 2-inch pieces. Toss the cucumbers in a bowl with the vinegar, salt and sugar. Let stand for at least 30 minutes or for several hours. Drain. Pat dry in a towel. Preheat oven to 375 degrees F. Toss the cucumbers in the baking dish with the butter, herbs, onions, and pepper. Set uncovered in middle level of preheated oven for about 1 hour, tossing 2 or 3 times, until cucumbers are tender but still have a suggestions of crispness and texture. They will barely color during the cooking.
3 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 3 1/2 cups)
1/2 cup vertically sliced red onion
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried parsley
2 tablespoons red wine vinegar
1 tablespoon olive oil
2-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Place cucumbers and onion in a bowl. Combine basil and remaining ingredients; pour over cucumber mixture. Toss gently. Cover and chill.