Mini Cucumbers, also known as Persian or Beit Alpha Cucumbers, were bred at the Beit Alpha Kibbutz in Northern Israel in the 1930’s. Their spectacular flavor and crunchiness soon made them popular the world over.
Enjoy the crisp, delicious flavor of Fresh Organic Mini Cucumbers.
Enjoy the crisp, delicious flavor of Fresh Organic Mini Cucumbers.
- Organic crunchy seedless mini cucumbers have an edible unwaxed skin
- Small, typically four to six inches long.
- Summer Wind Farms cucumbers are grown USDA Certified Organic, from non-GMO seeds.
- Excellent source of vitamin C and Vitamin K. Only about 19 calories per half cup.
- A perfect healthy snack, with your favorite dip or sliced in a salad
- Slice thinly and add to a vinegar brine for quick refrigerator pickles
- Make a cucumber salad with tomatoes and onions in a vinaigrette dressing.
- Check out this delicious Shirazi Salad recipe: https://www.themediterraneandish.com/shirazi-salad-recipe/.
- Mix diced cucumbers with Greek yogurt, lemon, dill, and garlic for a refreshing tzatziki sauce for gyros or a healthy veggie dip.
Creamy Cucumber Salad with Yogurt and Dill
Ingredients
1/3 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh dill 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon honey
2 Persian Cucumbers sliced thinly
1/4 cup very thinly sliced red onion
Instructions
In a large bowl, whisk together the Greek yogurt (1/3 cup), extra-virgin olive oil (2 tablespoons), apple cider vinegar (1 tablespoon), chopped fresh dill (2 tablespoons), kosher salt (1/2 teaspoon), black pepper (1/4 teaspoon), and honey (1 teaspoon).
Add sliced cucumbers (2) and thinly sliced red onion (1/4 cup) to the bowl. Toss together to coat.
Serve immediately
Ingredients
1/3 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh dill 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon honey
2 Persian Cucumbers sliced thinly
1/4 cup very thinly sliced red onion
Instructions
In a large bowl, whisk together the Greek yogurt (1/3 cup), extra-virgin olive oil (2 tablespoons), apple cider vinegar (1 tablespoon), chopped fresh dill (2 tablespoons), kosher salt (1/2 teaspoon), black pepper (1/4 teaspoon), and honey (1 teaspoon).
Add sliced cucumbers (2) and thinly sliced red onion (1/4 cup) to the bowl. Toss together to coat.
Serve immediately
Refrigerator Pickles
Refrigerator pickles are fast and easy to make; no sterilizing jars or special equipment is needed. Persian cucumbers make a fantastic ‘pickle’ very crunchy and flavorful.
Servings: About two 1-quart jars
INGREDIENTS
1¼ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups of cold water
1¾ to 2 pounds Mini or “Persian” cucumbers (about 6), cut into rounds or spears.
6 large garlic cloves peeled and halved.
2 tablespoons picking spices.
Red pepper flakes to taste (optional)
16 dill sprigs.
INSTRUCTIONS
Combine the vinegar, salt, and sugar in a small non-reactive saucepan at high heat. Stir until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate the brine until ready to use.
Place the cucumbers into two clean 1-quart jars. Add the pickling spice, garlic cloves, dill sprigs, and chilled brine into jars, dividing evenly. Top with cold water to the jars until the brine covers the cucumbers. Cover and refrigerate for about 24 hours, (a few days is better!) serve. They will keep in the refrigerator for up to one month.
To add some heat, add some sliced cherry peppers to the brine. You can also add some Candy Sweet onion to the brine as well.
Recipes courtesy of Summer Wind Farms
Our Retail Market is located at
The Dutch Wagon Amish Farmer’s Market
109 Rt. 70
Medford, NJ 08054
Fridays 9-6 and Saturdays 8-4
www.Summerwindfarms.com.
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