Recipes for Using Cucumbers

Indian Cucumber Raita
2 cucumber, diced or thinly sliced
1 c. plain yogurt
2 Tbsp. onion, minced
2 Tbsp. fresh mint, chopped
1/4 tsp. ground cumin OR 1/2 tsp. toasted
whole cumin seed (optional)
salt & pepper to taste
Combine everything but cucumbers in medium bowl & fluff with fork to mix. Add cucumbers & stir to coat. Serve cold.
__________________________________

Refrigerator Pickles
(Bread and Butter type)
7-8 pickling cukes, thinly sliced (NOT peeled)
1 medium onion, thinly sliced
1 1/3 c. cider or white vinegar
1 2/3 c. sugar
3 Tbsp. pickling or non-iodized sea salt (the minerals in the sea salt might make the pickles slightly cloudy but will not impair them any other way)
1/2 tsp. celery seed
1/2 tsp. mustard seed
1/4 tsp. tumeric
Mix sliced cukes & onions in a large bowl. Dissolve sugar in vinegar & mix in salt, celery & mustard seeds, & tumeric. Pour over cukes/onions, stir gently, & pour into clean jars (make sure liquid covers vegetables). Store in refrigerator, keeps for many many months.
__________________________________

Tom’s Cucumber Salsa
2 cucumbers, seeds removed, coarsely chopped
2 jalapeno peppers, seeds removed, finely chopped
1/4 c. onion or scallion whites, finely chopped
3 Tbsp. cilantro, chopped
2 cloves garlic, minced
2 Tbsp. olive oil
zest & juice of 1 lime
salt & pepper to taste
Combine all ingredients & let stand in fridge for an hour to meld flavors. Serve with chips or on grilled chicken. Will keep for several days. Do not freeze.
__________________________________

Cucumber, Tomato and Roasted Beet Salad

1 bunch red beets (4 - 5 medium beets), cut into 1/8” thick half-moons (do not peel)
2 Tbsp. oil
salt & pepper to taste
1 clove garlic, minced
1 lemon, juice & zest
3 Tbsp. white wine vinegar
1/4 c. olive or Driftless sunflower oil
2 Tbsp. honey
1 tsp. dried oregano (or 1 Tbsp. fresh)
salt & pepper to taste
1 large cucumber, quartered lengthwise, seeded, & sliced
1 cup assorted tomatoes, chopped
1/2 fresh onion, thinly sliced
1/4 cup oil cured olives (optional)
fresh basil or Italian parsley for garnish (optional)

Preheat oven to 400 degrees. Toss sliced beets with 2 Tbsp oil, salt & pepper & pour onto rimmed baking sheet. Roast for about 20-30 minutes, stirring once or twice, until starting to caramelize & become tender. Remove from oven & let cool. Meanwhile, combine garlic, lemon juice/zest, vinegar, remaining oil, honey, oregano, salt & pepper in a large bowl & whisk until emulsified. Add cucumbers, tomatoes, onions, cooled beets, & garnish & toss to coat. Serves 4-6.