The Farmer's Markets in our area are finally in full swing! Our growing season is significantly shorter than what many of you may experience where you live because I live in the Northern part of the midwest. During the spring months the farmer's markets are filled with produce from Central America (think pineapples, mango, etc.) then as the local crops mature the foreign produce is swapped out for genuine MN delights like lettuce, herbs, tomatoes, beans, and my favorite: cucumbers.
When I see the first of these refreshing beauties I instantly think of the "refrigerator pickles" from my childhood. My family always enjoyed both a creamy and a simple vinegar version of these refreshingly Cool Cucumber Salads. Now, I am not referring to the cute little Kirby cucumbers that many of you use for canning and pickling or the delightful English cucumber. No... no... no... I am talking about the large, bright green, water-filled gems known as the North American slicing cucumber.
At last week's farmer's market I picked up a few perfectly shaped cucumbers and made this quick, simple and clean version of the refrigerator pickles from my childhood.
Cool Cucumber Salad (aka Refrigerator Pickles)
1/2 cup white vinegar
2 tsp sucanat
1/2 tsp sea salt
2 tbsp fresh dill, chopped
2 cucumbers, skin on and very thinly sliced
1 small white onion, thinly sliced
In a large bowl with a tight fitting lid, combine vinegar, sucanat, sea salt and dill until sucanat and sea salt are dissolved.
Add cucumbers and white onion to the bowl and stir to evenly distribute cucumber and onion. Secure the lid onto the bowl and shake vigorously.
Chill in the fridge for 2-3 hours before serving. Enjoy!
For a creamy version of this recipe reduce white vinegar to 1/3 cup and add 3/4 cup plain nonfat or lowfat greek yogurt to the dressing before adding the cucumbers and onion.