Cuke or Zuke Salad
- 2 qts. sliced cukes or zucchinis, sliced onions to taste
- 2 tsp. salt
Cover with water and let stand 2 hrs. in refrigerator.
- Drain-add 1-1/2 cups sugar, stir to dissolve sugar well
- Add 1/2 c. vinegar…..I adjust the vinegar to taste, mix well ( Kathy adds freshly ground pepper, dill seed and dill weed )
Put into jars and refrigerate. Keeps up to 6 weeks, also can be frozen,
FETA YOGURT DIP FOR WATERMELON SPEARS
- 1 cup feta, crumbled
- 1 cup full-fat Greek yogurt
- Zest and juice of 1 lemon
- 1 tablespoon olive oil, plus additional for drizzling
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh mint
- Kosher salt and freshly ground black pepper
- Black sesame seeds, for garnish
- Freshly cut watermelon spears
Combine feta and yogurt in a large bowl and whisk until well blended. Add lemon zest and juice, olive oil, 1-1/2 teaspoons dill and 1-1/2 teaspoons mint. Season to taste with salt and pepper. Mix until well blended. If not serving immediately, cover and chill until ready to serve. Transfer to a serving bowl and garnish with the remaining herbs, a drizzle of olive oil and a sprinkling of sesame seeds. Serve with watermelon spears.
