Korean Cucumber Pickle

This recipe also sounded simple and delicious….

Korean Cucumber Pickle

The longer the cucumbers have to soak up the flavors of the marinade the more delicious they will be.

Mad Hungry, March 2011


  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 3 Israeli or Kirby cucumbers, peeled and thinly sliced (about 2 cups)
  • 1 scallion, white and light green parts, thinly sliced
  • 2 cloves garlic, crushed and peeled


In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.

© 2014 Martha Stewart Living Omnimedia. All rights reserved.

Cucumber Salad with Sour Cream and Dill Dressing Recipe

This week’s featured fruit…CUCUMBERS…so let’s get cooking! We have oodles of cucumbers coming in, so I thought I would browse the internet for some recipe suggestions.

Cucumber Salad with Sour Cream and Dill Dressing Recipe

Everyday Food Fresh Flavor Fast, 2010

 Prep Time 15 minutes

Total Time 15 minutes

Serves 4


  • 1/2 cup reduced-fat sour cream (I’d stick with the real deal, personally)
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons chopped fresh dill, plus more for garnish (optional)
  • Coarse salt and ground pepper
  • 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise (I would use any and all cucumber varieties for this one)


  1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
  2. Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

© 2014 Martha Stewart Living Omnimedia. All rights reserved.



Catching up

Today was jam packed with a lot of planting. Life happenings and Mother Nature has us behind, but we are pressing on. Today, I planted the rest of the tomatoes, bell and hot peppers, eggplant, the next round of green beans, Lima beans, black-eyed peas, sweet corn, ornamental corn, cucumbers, squashes and celery. Phew! I know. Tomorrow will involve some weeding and spreading of straw mulch. Anyway, we are happy to finally have things going in the garden. Next up will be starting seeds in soil blocks for the fall crops. Hard to believe isn’t it? While toiling away, I had good company. Here she is:


Here us what she was fussing about – in the middle of a bean row.

Pretty speckled egg.