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Scroll down for these recipes:

  • Cucumber Salad
  • Cucumber Potato Salad

Cucumber Salad

1-2 cucumbers, thinly sliced (about 1 ½ pounds)
2-3 tsp granulated sugar
¼ cup cider vinegar or distilled white vinegar
2 tsp Dijon-style mustard (optional)
1 med red onion, thinly sliced (optional)
2 tsp chopped dill

  1. Toss cucumber slices with 2 tsp salt in a colander. Drain for 20 minutes.  Rinse cucumbers and squeeze out excess water.
  2. In a large bowl, whisk together 2 tsp sugar, vinegar, dill and mustard. Toss together with cucumbers and red onion.
  3. Refrigerate for at least 1 hour and up to 1 day before serving.

Cucumber Potato Salad

1 1/2 lbs potatoes
1/2 cup plain low-fat Greek yogurt or sour cream
1-2 tbsp roughly chopped fresh dill, to taste
2 tbsp red wine vinegar
1 cup slivered onion, rinsed and patted dry
1 English cucumber, very thinly sliced
Salt & pepper

  1. Steam or boil whole potatoes and cook until tender, 15 to 20 minutes. Cool in ice water, then pat dry.
  2. Whisk together yogurt, mayonnaise, dill and vinegar in a small bowl. Season with salt and pepper
  3. Quarter potatoes and put in a large bowl. Add onion, cucumber, and half the dressing; gently stir to coat. Add more dressing to taste, or save to use as a dip.

Make ahead: Up to 2 days through step 2. Chill potatoes and dressing separately and slice cucumber just before serving.