Refrigerator Pickles

Refrigerator Pickles
Recipe type: Preserving

Don’t know what to do with all those cucumbers? Here’s an easy and fast way to preserve them – without the canning!
  • 1 pound fresh cucumbers
  • 4-5 c. water
  • 1 c. vinegar
  • ½ – 1 Tbsp salt
  • Peeled garlic cloves (to taste)
  • 3-5 Fresh dill flower tops (to taste)

  1. Slice cucumbers into quarters the long way.
  2. Cut lengths in half if needed.
  3. Place cucumbers in brine of water, vinegar, garlic, salt and dill in crock or jar.
  4. Store in refrigerator for at least 72 hours.


Cucumber Moons Sauteed with Fresh Dill

Cucumber Moons Sauteed with Fresh Dill
Recipe type: side dish

  • 2-3 cucumbers
  • 3 Tbsp. butter
  • 3 Tbsp onion, minced
  • 2 Tbsp chopped fresh dill
  • Salt and pepper, to taste

  1. Slice cucumbers in half lengthwise.
  2. Scoop out the seeds. Slice about ⅓”-⅓” slices.
  3. Heat butter in a large heavy skillet over medium heat. Take care not to let the butter brown, but get it good and hot.
  4. Add the cucumbers and onions and cook, tossing often, until cucumbers are tender (about 4 min). Stir in dill plus salt and pepper to taste.
  5. Continue to toss and cook until crisp-tender (about 1-2 more min).
  6. Serve immediately.


Cucumber Fennel Salad

Cucumber Fennel Salad

This cool salad is a great side for any outdoor summer grilling event you have going on.
  • 2 cucumbers, thinly sliced
  • 1 sweet onion, thinly sliced
  • 1 bulb of fennel, thinly sliced
  • 3 Tbsp lemon juice
  • 3 Tbsp Driftless Sunflower Oil
  • ¾ tsp dill weed
  • ½ tsp salt
  • ¼ tsp ground pepper
  • ¼ tsp lemon zest

  1. In a large bowl combine cucumber, onion and fennel.
  2. In a jar with a tight fitting lid, combing the remaining ingredients. Shake well.
  3. Pour over cucumber mixture and toss to coat.
  4. Refrigerate until chilled.


Mustard Marinated Cucumber and Wax Bean Salad

This Mustard Marinated Cucumber and Wax Bean salad isn’t your average salad – it’s a fun salad to make and eat!

Mustard Marinated Cucumber and Wax Bean Salad

  • 1 cucumber, peeled
  • 6 ounces yellow wax beans
  • 1⁄2 cup onion, chopped
  • 5 tablespoons cider vinegar (or use white wine vinegar)
  • 3 tablespoons castor sugar
  • 1 tablespoon Dijon mustard
  • Salt & Pepper to taste

  1. First make the marinade by whisking together the vinegar, sugar, mustard, pepper. Don’t add all the sugar at once: taste it first. We don’t like it too acidic, so adjust to your taste.
  2. Top the washed beans, keep whole, and parboil for 30 seconds to 1 minute. Rinse under cold water.
  3. Slice the beans along their lengths. With a potato peeler, peel ribbons from the cucumber, on all sides, until you reach the inside seeds. Discard the center seed part.
  4. Mix the vegetables plus the chopped onion in a bowl, and add the marinade and salt.
  5. Leave for 10 – 30 minutes, turning a few times.
  6. Lift the salad out of the marinade (the cucumber will have shed some water too), and leave in a fresh bowl and allow most of the marinade to be absorbed.
  7. Pile on a plate, sprinkle with coarse black pepper and enjoy!


Creamy Cucumber Dill Potato Salad

This Creamy Cucumber Dill Potato Salad is a great summertime dish to bring along to a potluck or BBQ!

Creamy Cucumber Dill Potato Salad

  • 1½ lb or half of your small red new potatoes
  • ½ cup plain Greek yogurt
  • ½ cup mayonnaise
  • Your dill, roughly chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1½ cups onion, diced
  • 1 cucumber, very thinly sliced

  1. Bring 1 in. water to a boil in a saucepan.
  2. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15 to 20 minutes.
  3. Cool in ice water, then pat dry.
  4. Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
  5. Quarter potatoes and put in a large bowl.
  6. Add onion, cucumber, and half the dressing; gently stir to coat. Add more dressing if you like, or save to use as a dip.
  7. Make ahead: Up to 2 days through step Chill potatoes and dressing separately and slice cucumber just before serving.


Cucumber Lime Sorbet

This Cucumber Lime Sorbet is a perfect treat for those hot summer days!

Cucumber Lime Sorbet

  • ¼ c lime juice
  • 1 large or 2 small cucumbers
  • ½ c sugar
  • 1 c water

  1. Mix the sugar and a half cup of the water and boil until the sugar is dissolved. Set aside to cool.
  2. In the meantime, blend the cucumber, lime juice and the remaining water in a food processor.
  3. Once the sugar solution is cool, add to the cucumber mixture and freeze for around 30 mintues.
  4. Blend in the food processor again. Refreeze for 20 minutes before blending again in the food processor.
  5. Serve up and enjoy or keep in the fridge until your ready to enjoy this tasty treat.


Tomato Cucumber Avocado Salad

Simple and satisfying! This summery salad is perfect for those hot days. Looking for some more crunch? Try adding chopped peppers!

Tomato Cucumber Avocado Salad
Recipe type: Salad

  • 1 pint sungold tomatoes, halved
  • 2 roma tomatoes, chopped
  • 1 cucumber, peeled & cut up in to cubes
  • ¼-1/2 of a white onion, minced
  • 1 avocado – diced
  • 4 oz feta cheese – cubed
  • A few basil leaves, torn up into medium sized pieces
  • 2 Tbs Driftless Sunflower Oil or olive oil
  • 1 Tbs red wine vinegar
  • Coarse salt and fresh ground pepper to taste

  1. Add all ingredients into a big bowl.
  2. Whisk together oil, red wine vinegar and black pepper – pour over salad.
  3. Toss gently so the feta and avocado don’t break up.
  4. Serve immediately. If refrigerating – keep the avocado aside and add before serving.


Chilled Cucumber Tahini Soup

A refreshing chilled soup for those sweltering summer days! Check out our Chilled Cucumber Tahini Soup!

Chilled Cucumber Tahini Soup

  • 2 medium cucumbers, peeled and chopped
  • ¼ cup tahini
  • 2 Tablespoons extra virgin olive oil
  • 3½ Tablespoons fresh lemon juice
  • 3 cloves of fresh garlic, minced
  • ¼ cup fresh lemon basil, chopped
  • 3 Tablespoons onion, chopped
  • ½ teaspoon crushed red pepper flakes
  • ⅛ teaspoon cayenne pepper
  • Salt & pepper, to taste
  • 4-6 ice cubes
  • 8oz roasted green beans (1/2 of your bag tossed with oil and cumin. Roasted at 425 for around 15 mintues or until browned)

  1. Place all the ingredients for the soup in a food processor and blend until smooth.
  2. Scrape down the sides & add a little water if necessary.
  3. Taste and season to your liking with salt and pepper.
  4. Serve soup with roasted beans, additional lemon basil and a drizzle of oil.
  5. Enjoy!


Tom’s Cucumber Salad

Tom’s Cucumber Salad

  • 2 cucumbers (or 4 if using pickling cukes), seeds removed, coarsely chopped
  • 1 jalapeno or poblano pepper, seeds removed, finely chopped
  • ¼ c. white onion
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste

  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.


Cucumber Mint Salad w/Feta Cheese

Cucumber Mint Salad w/Feta Cheese

  • 2 cups Greek-style yogurt
  • 1 teaspoon minced garlic
  • ½ thinly sliced cippolini onion
  • Juice & zest of ½ lemon
  • 2 tablespoons Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • 1 long or 2 small cucumbers, half peeled in stripes lengthwise, cut in half lengthwise, seeded, & sliced crosswise ¼ inch thick
  • 1 small green pepper, cut into bite-sized strips
  • 12 mint leaves, cut in thin ribbons
  • ¼ c. crumbled feta

  1. Mix yogurt, garlic, onion, lemon juice/zest, oil and salt/pepper together until smooth.
  2. Chill until ready to serve.
  3. Just before serving, mix in cucumber, green peppers, sliced mint, & feta (save some mint & feta for garnishing on top).
  4. Adjust seasoning if necessary.