Anja's Cucumber Salad

Generally speaking, I'm not a fan of cucumbers, and I find most cucumber salads are much too sweet, but my friend Anja served this straight up savory cucumber salad recently and I had to get the recipe.  When I made a double batch the following day, my husband said he could eat the entire batch himself.  Will definitely be making this one again and again.   

To begin, slice cucumbers very thinly.  I like to use a mandoline to get perfectly uniform slices.  Feel free to peel the skins off if you like, but I like the way they look when they're partially peeled (as shown above).    

By the way, this is my new favorite peeler.  It never jams or gets clogged - the peels fly right out of it like they're being ejected.  Work better than any other peeler I've ever used. 

Next, mix together the ingredients for a quick and creamy dressing.

That was easy - now pour it over the cucumbers and toss well.

Delish!

Items used to make this recipe:

(affiliate links)

• my favorite vegetable peeler (for righties only) https://amzn.to/3seZtgX

• mandolin slicer https://amzn.to/3Gl8wSh

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Anja's Cucumber Salad

makes 8 servings

Printable Recipe

Ingredients

• 2 cucumbers, sliced thin, about 12 ounces (or 16 ounces mini cucumbers)

• 1/4 cup plain greek yogurt or sour cream (we prefer the yogurt)

• 1/4 cup mayonnaise

• 1 clove garlic, minced

• 1 tablespoon chopped fresh dill

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

Directions

1. Place sliced cucumbers in a large bowl.

2. In a small bowl, combine the remaining ingredients; pour over cucumbers and toss well to coat.

Small Batch Pickled Beets

I'm not a gardener, but I do subscribe to a CSA Program that supplies me with plenty of fruits and vegetables that I don't normally purchase, and I love the challenge of finding ways to prepare them.  Last week our delivery included 4 beets and I thought it would be nice to pickle them.  Let me show you how I did it.

Boil beets until tender.

Cool until they're easy to handle.

While the beets are cooling, bring the vinegar, water, sugar, and salt to a boil to dissolve the sugar and salt.  Remove from heat and reserve until needed.

Peel the skins off with the dull side of a knife blade - if you use the sharp side of the blade, you'll remove more than just the skin.  you might also want to wear gloves so your fingers don't get stained. 

The aftermath.

My hands were covered in beet juice so I didn't get a photo of me slicing the beets, but I think you can figure that one out.  Pour the pickling solution into a large jar and add the sliced beets. Cover and refrigerate for up to two weeks.

Items used to make this recipe:

(affiliate links)

• disposable food safe gloves https://amzn.to/3ciNSEo

• black cutting board https://amzn.to/3dwOBBR

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Small Batch Pickled Beets

makes 4-6 beets

Printable Recipe

Ingredients

• 4-6 whole, skin-on beets

• 1 cup white distilled vinegar

• 1/2 cup water

• 1/4 cup granulated sugar

• 3/4 teaspoon kosher salt

Directions

1. Don't peel beets, but trim tops, leaving about 1 inch attached.

2. Place beets in a medium saucepan, cover with water, and bring to a boil; cook until beets are tender when pierced with a knife (20-30 minutes depending on size).

3. Remove beets from cooking water and allow to cool.

4. In a small saucepan, combine vinegar, water, sugar, and salt; heat and stir gently until sugar and salt are completely dissolved.

5. Use disposable food safe gloves to remove beet skins. I find it scrapes away easily using the dull side of a knife blade.

6. Slice the peeled beets thinly and place in pickling mixture; refrigerate for up to 2 weeks.

Note

• After you finish eating the beets, don't throw away that pickling juice - use it to store peeled, hard-cooked eggs for several days to add lovely color and flavor.