Refrigerator Pickles

Pickles will keep for about 3 months in refrigerator, covered.

7 c. sliced cucumbers (about 3 cucumbers)
1 c. sliced onion
1 green pepper, finely sliced
2 c. sugar
1 c. white vinegar
1 tbsp salt
1tsp celery seed

Mix together all ingredients in a bowl. Refrigerate at least 24 hours before serving. Stir a couple times during the first 24 hours to ensure pickles are evenly covered.

Recipe from subscriber Tabitha Steinbock

Raw Tabouli

Place in a bowl:

4 big bunches of flat leaf parsley processed in food processor

A few handfuls of fresh mint, also processed

4 large tomatoes diced finely (squeeze out excess liquid)

3 large cucumbers diced finely

1 zucchini diced finely

1 bunch spring onions diced finely

1 Tbsp. sea salt

Plenty of fresh black pepper

1/2 c. fresh squeezed lemon juice

½ c. extra virgin olive oil

Mix together and enjoy.

Received from a friend in Texas.

Gazpacho

8 oz. ripe red tomatoes (about 1 large)                                            1 red bell pepper

1 serrano chile                                                                                      1 large cucumber

1 red onion                                                                                            Kosher salt and freshly ground black peper

½ c. extra-virgin olive oil, plus more for serving                            2 Tbsp. red wine vinegar

1 pint mixed cherry tomatoes, such as Sweet 100s, Sun Gold, or red pear, cut in half

¼ c. fresh flat-leaf parsley leaves, coarsely chopped                   2 Tbsp. chopped fresh chives

Dice the red tomatoes.  Cut the bell pepper and the chile in half and remove the seeds and stems.  Coarsely chop the pepper and chile.  Be careful not to handle the hot chile seeds too much with your bare hands and to wash your hands, knife, and the cutting board thoroughly after chopping the chile.  Peel the cucumber and remove the seeds.  Roughly chop three-quarters of the cuke.  Cut the remaining piece into small dice for garnish and set aside.  Peel the red onion and cut into small dice.  Set half of it aside for garnish.  Working in batches, combine the chopped tomatoes, bell pepper, chile, cuke, and onion in a blender and season with salt.  Blend on low speed until the veggies begin to turn into a puree.  Turn off and scrape down the sides of the blender.  Turn the speed to high and slowly pour in the olive oil.  Blend until very smooth.  Pour through a mesh strainer into a large bowl, using a wooden spoon to press the mixture against the sides of the strainer to extract all the liquid possible.  There should be 2 to 3 Tbsp. solids left behind in the strainer; re-blend the mixture if you have more than that.  Stir the reserved diced cuke and onion along with the cherry tomatoes, parsley, chives, and red wine vinegar into the blended soup.  Season with salt and pepper to taste.  Refrigerate the soup for at least 8 hrs. or overnight. To serve, ladle into chilled soup bowls and drizzle with olive oil.

Greek Chicken Salad

Even if you are not garlic lovers, still use the full measurement of garlic and oregano for the proper flavoring.

3 c. cubed cooked chicken

2 med. cucumbers, peeled, seeded and chopped

1 c. crumbled feta cheese

2/3 c. sliced pitted ripe olives

¼ c. minced fresh parsley

1 c. mayonnaise

3 garlic cloves, minced

½ c. plain yogurt

1 Tbsp. dried oregano

Combine the chicken, cukes, feta, olives, and parsley.  Set aside.  In small bowl, combine remaining ingred.  Toss with chicken mixture.  Cover and refrigerate for several hours.  Taken from Taste of Home: The Market Fresh Cookbook.

Creamy Cucumber Soup

Makes 4 servings, about 1 c. each                                   35 min. prep

1 Tbsp. extra-virgin olive oil

2 cloves garlic, minced

1 small onion, diced

1 ½ c. vegetable or chicken broth

4 c. peeled, seeded and thinly sliced cucumbers, divided

½ tsp. salt

¼ tsp. freshly ground pepper

Pinch of cayenne pepper

1 Tbsp. lemon juice

1 avocado, diced

¼ c. chopped fresh parsley, plus more for garnish

½ c. plain yogurt

Heat oil in a large saucepan over medium-high heat.  Add garlic and onion; cook, stirring occasionally, until tender, 1-4 min.  Add lemon juice and cook for 1 min.  Add 3 ¾ c. cucumber slices, broth, salt, pepper and cayenne; bring to a simmer.  Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6-8 min.  Transfer the soup to a blender.  Add avocado and parsley; blend on low speed until smooth.  Pour into a serving bowl and stir in yogurt.  Chop the remaining ¼ c. cucumber slices.  Serve the soup warm or refrigerate and serve it chilled.  Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.  Taken from June 2007 Eating Well.

Russian Radish Salad

1 sprig fresh dill

2/3 c. thinly sliced red radishes

2/3 c. thinly sliced cucumber

2 scallions, thinly sliced

¼ tsp. salt

¼ c. plain yogurt

Using a kitchen scissors, snip the feathery part of the dill into tiny pieces.  Throw away the stalk.  Mix all the ingredients together in a bowl.  Eat right away or place in the refrigerator for later.