Refrigerator pickles and cucumber soup!

If you love pickles but want a simple option, refrigerator pickles are for you! Our friend Allaine says they taste just like the cucumbers her mother in law used to make and they are a big hit at potlucks all summer long! She suggests using less salt than listed and rinsing the cucumbers very well after salting.

Japanese Pickled Cucumber

By Sue Lau on May 21, 2002 on

Prep Time: 10 mins
Total Time: 10 mins
Servings: 4

1 cucumber, thinly sliced
2 teaspoons salt ( to sprinkle)
4 tablespoons rice vinegar
2 tablespoons sugar
1/4 teaspoon salt


Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes.
Rinse cucumbers under cold water to remove salt.
Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve.
Pour over cucumbers.
Marinate cucumbers overnight in refrigerator in sealed container.

Photo by Peter Caswell

Lise's friend Marta is visiting today! They first met while in the Peace Corps in Bulgaria and so when we got talking cucumbers this morning they both immediately thought of one of their Bulgarian favorites- cucumber soup!

Tarator - Bulgarian Cold Cucumber Soup

By Nelka on May 15, 2003 on

Prep Time: 20 mins
Total Time: 20 mins
Servings: 3-6

2 cucumbers (about 1 lb)
500 g plain yogurt (1 lb)
3 -4 garlic cloves
2 -3 tablespoons of crushed walnuts (optional)
1 bunch fresh dill
water (optional)

Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency.
Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers.
Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.
If needed add some water to make the soup as liquid as you like but take care not to make it too "thin".
Put into the refrigerator to cool or add ice cubes.
Serve cold.