Food 2: Cucumbers

Showing posts with label Cucumbers. Show all posts

Monday, December 9, 2013

Cucumber and Herb Salad with Crumbled Feta

This simplified spin on a classic Greek salad omits the tomatoes and olives and lets the cucumbers carry the bright flavor of fresh herbs, red wine vinegar, and savory feta.

1-1/2 lb. cucumbers, halved lengthwise and seeded

1/2 cup thinly sliced red onion

2 Tbs. chopped fresh mint

2 Tbs. chopped fresh dill

2 Tbs. red wine vinegar

1 tsp. chopped fresh oregano

Kosher salt and freshly ground black pepper

3 Tbs. extra-virgin olive oil

1/2 cup crumbled feta

Tip:

Look for farm-fresh or English cucumbers, which have a tender, slightly earthy-tasting peel that's tasty left on; regular supermarket cukes usually have a waxy skin that's best removed.

Cut each seeded cucumber half in half lengthwise again, then cut the quartered cucumbers crosswise into 1/2-inch chunks. In a large bowl, toss the cucumbers with the onion, mint, dill, vinegar, and oregano. Season with salt and pepper to taste, drizzle with the olive oil and toss again. Sprinkle the feta over the top and serve.

Cucumber, Basil, and Peanut Salad

Peeling the cucumbers for this dish (regardless of variety) helps them absorb more flavor. Thai basil provides a slightly sweet, peppery note and a hint of anise, but you can also use Italian basil or mint.

3 Tbs. seasoned rice vinegar

1 tsp. Asian sesame oil

1 tsp. fresh lime juice

1 tsp. fish sauce

1-1/2 lb. cucumbers, peeled, halved, seeded, and sliced diagonally into 1/4-inch-thick crescents

1/4 cup torn basil leaves (preferably Thai basil)

1/4 cup coarsely chopped salted peanuts

In a large serving bowl, whisk together the vinegar, sesame oil, lime juice, and fish sauce. Add the cucumbers, basil, and peanuts to the vinaigrette, toss, and serve.

Quick Cucumber Kimchi

Considering that traditional cabbage kimchi takes at least 3 days to make, this 1-day version is considered quick. The finished cucumbers are salty, tangy, slightly spicy, and utterly delicious.

1 lb. small cucumbers, such as Kirby or small Persian (about 6), ends trimmed, halved crosswise

Kosher salt

1 small yellow onion, finely chopped (about 3/4 cup)

1/4 cup very thinly sliced scallions, both white and green parts (about 2 medium)

10 fresh chives, sliced crosswise into 1-inch pieces (1 Tbs.)

1 Tbs. chopped saeujeot (Korean salted shrimp) or fish sauce

1 medium clove garlic, minced (1 tsp.)

1 tsp. minced fresh ginger

1 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes, or to taste

Stand the cucumber pieces on their trimmed ends and, using a small knife, cut an X into each, stopping about halfway down. Season inside and out with 1-1/2 Tbs. salt and let sit in a shallow bowl at room temperature for 1-1/2 hours to soften.

Meanwhile, in a medium bowl, combine the onion, scallions, chives, saeujeot, garlic, ginger, gochugaru, and 2 Tbs. water; set aside.

Rinse the cucumbers well inside and out under cold running water and shake dry. Gently spread open the cucumbers and press about 1 heaping tsp. of the chile mixture into each piece. Transfer to a shallow glass or plastic container, standing them on their trimmed ends and packing them tightly together. Press any of the remaining chile mixture in and around the cucumbers and pour over any accumulated liquid. Cover and let sit at room temperature to ferment for at least 24 hours. Refrigerate until chilled, at least 30 minutes, and then serve.

Cucumber-Mint Water

This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.

1/4 cup lightly packed fresh mint leaves

2 Tbs. granulated sugar

1 cup boiling water

1 medium English cucumber (about 1 lb.), peeled, seed core removed, and cut into chunks (2 1/2 cups)

2 Tbs. fresh lemon juice

Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.

Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.

White Gazpacho with Grapes and Toasted Almonds

A refreshingly updated version of the classic tomato-based cold Spanish soup, this gazpacho starts with a beautiful pale-green cucumber broth, light and cool, with just enough body to give it substance. Its surprising garnishes really bring it to life. Chopped scallions, toasted slivered almonds, cucumber chunks, and sweet-tart green grapes add an exciting mix of textures and flavors and keep it all elegantly green and white. This soup has so much visual and taste impact it’s perfect for a dinner party where you really want to impress. It is also fun to serve half-portions in martini glasses at a cocktail party.

1/4 cup plus 4 tsp. slivered almonds

2 large English cucumbers or 3 large regular cucumbers, peeled, seeded, and roughly chopped

3 slices white bread, crusts removed

1/2 cup warm water

3 cloves garlic, peeled

6 scallions (whites only), thinly sliced (about 1/2 cup)

1/4 cup white wine vinegar or sherry vinegar, plus more to taste

1 tsp. fresh lemon juice, plus more to taste

1/2 tsp. salt, plus more to taste

3 Tbs. olive oil

1/2 cup green grapes, cut in half

Toast the almonds in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently; set aside.

Set aside 1 cup of the chopped cucumber for a garnish. Soak the bread in the water until soft, about 2 minutes. Place the soaked bread, the rest of the cucumber, the garlic, 1/4 cup of the scallion whites, the vinegar, lemon juice, 1/4 cup of the almonds, the salt, and oil in a food processor and process until the cucumbers are completely blended and the liquid and almonds are almost completely invisible, 1 to 2 minutes. Season with more salt and vinegar, if desired.

To serve, ladle 1 cup gazpacho into each serving bowl. Mound 1/4 cup of the reserved chopped cucumber, 1 tablespoon of the remaining scallion whites, 2 Tbs. of the grapes, and 1 tsp. of the almonds in the center of the soup and serve.

Honeydew-Cucumber Shake with Cucumber Granita

So pale is this shake’s green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler green if that’s possible, completes a look that is about as debonair as a milkshake can be. The high water content of honeydew gives this shake a slightly thinner and even more slurpable consistency than most shakes.
Visit our Drinks & Entertaining page for more fun summer drinks and shakes.

2 Tbs. granulated sugar

Pinch of salt

1 Tbs. freshly squeezed lime juice

3/4 medium cucumber (about 8 ounces), peeled, seeded, and roughly chopped (about 1 cup)

1/2 small, ripe honeydew melon (about 1 lb.), peeled, seeded, and cut into 1 1/2-inch chunks (about 3 cups)

6 medium scoops vanilla bean or original vanilla ice cream (about 1-1/2 pints), softened until just melty at the edges

For the granita:

Bring the sugar and 2 Tbs. water to a gentle boil in a small saucepan over medium-high heat, swirling the pan to dissolve the sugar; reduce the heat to medium and simmer for 2 minutes. Off the heat, cool the syrup to room temperature. Place the syrup, salt, 2 tsp. of the lime juice, and the cucumber in a blender and puree until smooth. Pour the cucumber mixture into a shallow container. Cover and freeze until softly frozen (not solid), 2-1/2 to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and return it to the freezer. Freeze until firm, checking and raking the granita with the fork every hour or two to keep the crystals loose and fine, at least 7 hours.

For the shake:

Place 1/2 cup of granita, the honeydew, and the remaining 1 tsp. of lime juice in a blender and blend to break down the honeydew completely, about 1 minute. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, top each with 1/2 cup granita, and serve at once.

Gazpacho Shots

On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style.

2-1/2 cups rustic bread pieces (torn by hand)

2-1/2 lb. very ripe tomatoes, cored, seeded, and chopped (5 cups)

1 medium English cucumber, peeled and sliced 1/4 inch thick (2 cups)

1 medium red bell pepper, stemmed, seeded, and chopped (1 cup)

2 medium cloves garlic, crushed

1 tsp. fresh oregano

1/4 cup extra-virgin olive oil

1-1/2 Tbs. white wine vinegar

1-1/4 cups tomato juice

Kosher salt and freshly ground black pepper

Working in batches if necessary, pulse the bread, tomatoes, half of the cucumber slices, bell pepper, garlic, and oregano in a blender or food processor until smooth. Add the oil, vinegar, and 3/4 cup water and pulse again. Pass the soup through a fine sieve into a large bowl, pushing on the solids with the back of a ladle to extract as much of the liquid as possible.

Cover with plastic, and refrigerate until very cold, at least 4 hours and up to overnight. Meanwhile, arrange the remaining cucumber slices on a baking sheet lined with a nonstick baking mat or waxed paper and freeze. Fill an ice cube tray with the tomato juice and freeze.

When ready to serve, season the gazpacho to taste with salt and pepper. Pour it into small chilled cups and add a frozen tomato juice cube and a frozen slice of cucumber.

Cucumber-Yogurt Dip (Tzatziki)

Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a Greek trick that brings out garlic’s punch. Raw garlic, however, becomes acrid rather quickly so to be at its best, tzatziki should be made the day of serving or no more than 24 hours ahead.

Kosher or sea salt

2 medium cloves garlic

1-1/2 cups plain whole-milk yogurt, preferably Greek

3/4 cup peeled, seeded, and finely chopped cucumber

1 Tbs. red-wine vinegar

2 tsp. chopped fresh mint

2 tsp. chopped fresh dill

2 tsp. extra-virgin olive oil

Fresh mint leaves for garnish (optional)

Spread 3/4 tsp. salt on a cutting board. Peel the garlic and finely chop it on top of the salt. Transfer the garlic and salt to a medium bowl and stir in the yogurt.

Put the cucumber in a colander and squeeze as much liquid out of it as you can. Add the cucumber, vinegar, mint, dill, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt. Cover and chill for at least 4 hours before serving. Serve cool, garnished with the mint leaves (if using) and accompanied by fresh pita wedges or toasted pita chips.

Greek Salad Pitas with Olive-Garlic Tapenade

This is the perfect sandwich for a picnic—or for anytime you're craving picnic food. The tapenade is a cinch to make and the salad mixture is portable, so feel free to pack it up; just be sure to put the salad mixture in a container and add it to the pitas just before eating so they don't get soggy.

For the tapenade

1 medium clove garlic

1/2 cup pitted Kalamata olives

1 Tbs. extra-virgin olive oil

1-1/2 tsp. red wine vinegar

For the sandwich

1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)

1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)

3/4 cup crumbled feta

1/2 cup finely diced radishes (about 4 medium)

2 Tbs. extra-virgin olive oil

1 Tbs. red wine vinegar

1 tsp. dried oregano

Freshly ground black pepper

4 medium (6- to 7-inch) whole-wheat pitas, warmed

4 cups lightly packed baby spinach leaves

Make the tapenade

Put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth.

Assemble the sandwich

In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine. Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach and 1/2 cup of the salad mixture and serve.

Cucumber & Feta Toss with Mint & Dill

2 medium seedless English cucumbers (about 1-1/2 lb.)

4 oz. feta, crumbled (scant 1 cup)

One-half medium sweet onion (such as Vidalia, Maui, or Walla Walla), sliced lengthwise as thinly as possible

1/4 cup chopped fresh mint

1/4 cup chopped fresh dill

2 Tbs. extra-virgin olive oil

2 Tbs. fresh lemon juice

Kosher salt and freshly ground black pepper

Mint leaves for garnish (optional)

Trim the ends of the cucumbers. With a vegetable peeler, peel them in 1/2-inch intervals, leaving 1/2-inch strips of peel intact. Halve the cucumbers lengthwise, scoop out and discard the core, and then cut them into 3/4-inch dice.

In a large bowl, combine the cucumbers, feta, onion, mint, and dill.

In a small bowl, whisk the olive oil and lemon juice and season to taste with salt and pepper. Gently toss the dressing with the cucumber mixture. Season to taste with salt and pepper, garnish with the mint leaves (if using), and serve.

Cucumber Dill Pickle Spears and Chips

Processing your pickles in a hot-water bath rather than a boiling-water bath will give you a firmer texture. It follows that if you want pickles with real snap, don't process them at all. These dill-pickle spears—or sandwich chips, depending on how you slice them—can be processed, if you want, for long-term shelf storage, but first try making a batch to keep in the refrigerator. They will be crisp, and the flavor of raw cucumber comes through. The recipe can be scaled up.

1/4 cup kosher salt

6 cups lukewarm water

2 tsp. coriander seeds

1/2 tsp. fennel seeds

3 large flowering dill heads (4 inches across)

3 lb. Kirby pickling cucumbers

4 cloves garlic, crushed

2 cups white-wine vinegar

Dissolve the salt in the water, and add the coriander, fennel, and dill. Set aside.

Scrub the cucumbers well, rubbing off any spines. Cut away a thin round from the stem and blossom ends, and slice lengthwise into quarters. Put the spears in a large bowl, and cover with the brine. Weight the cucumbers with a plate, cover the bowl with a kitchen towel, and set aside for 24 hours. If the bowl won't fit in your refrigerator, it's fine to leave it out at room temperature.

The next day, pack the cucumber spears into two scalded quart jars, saving the brine. Measure out 2 cups of the brine and reserve. Strain the remaining brine through a fine sieve to capture the aromatics, and divide them between the jars. Tuck a dill head and two cloves of garlic into each jar.

Mix the vinegar and the 2 cups reserved brine, and bring to a boil. Pour it over the pickles to cover. Seal the jars, and store in the refrigerator for a week before using. For long-term shelf storage, leave 1/2 inch headspace when filling the jars, then seal. Process in a boiling-water bath for 10 minutes, or in a hot-water bath, between 180 and 185ºF, for 30 minutes.

Cucumber & Yogurt Sauce

This flavor-packed sauce is the perfect condiment for the Middle Eastern Turkey Burgers.

1/2 cup peeled, seeded, and finely diced English cucumber

2 Tbs. finely chopped red onion

Kosher salt

1/2 cup plain whole-milk or lowfat yogurt, preferably Greek

2 Tbs. finely chopped fresh cilantro

Pinch of sugar

Pinch of cayenne or Aleppo pepper; more to taste

Combine the cucumber, onion, and 1 tsp. salt in a bowl. Let sit at room temperature for at least 20 minutes. Drain off the liquid and rinse to remove excess salt. Drain well and taste a few pieces; if it’s too salty, rinse and drain again. In a small bowl, combine the cucumber and onion with the yogurt, cilantro, sugar, and cayenne or Aleppo pepper. Let sit for 30 minutes for the flavors to develop. Season to taste with salt and cayenne.

Chilled Fennel and Cucumber Soup

Cucumbers make this soup refreshing, and fennel gives it a full flavor. A touch of cream adds richness, while fresh tarragon contributes lovely herbal notes. Read the article "Chill Out" for tips on giving your soup great flavor and smooth texture.

3 lb. fennel bulbs (about 2 large or 3 medium, including stalks)

1-1/4 lb. seedless cucumbers (about 2 medium)

1 Tbs. plus 1 tsp. chopped fresh tarragon; more as needed

Kosher salt and freshly ground black pepper

1 cup heavy cream

Trim, quarter, core, and cut enough of the fennel bulbs into 1-inch pieces to yield about 6 cups. Reserve some of the fronds for garnish.

In a 6- to 8-quart pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium-high heat. Steam the fennel, covered, until very tender, about 8 minutes.

Meanwhile, peel the cucumbers, quarter lengthwise, and cut into 1-inch chunks to yield about 4 cups.

In a blender, purée half of the cucumber, half of the fennel, 1/2 tsp. of the tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper until very smooth, about 2 minutes.

Set a medium-mesh strainer over a large bowl and force the purée through it with a silicone spatula. Repeat with the remaining cucumber and fennel, 1/2 tsp. tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper.

Whisk in the cream and the remaining 1 Tbs. tarragon. Cover and refrigerate until cold, at least 4 hours.

Just before serving, season the soup to taste with additional tarragon, salt, and pepper. Serve garnished with the reserved fennel fronds.

Gazpacho Shots

On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style.

2-1/2 cups rustic bread pieces (torn by hand)

2-1/2 lb. very ripe tomatoes, cored, seeded, and chopped (5 cups)

1 medium English cucumber, peeled and sliced 1/4 inch thick (2 cups)

1 medium red bell pepper, stemmed, seeded, and chopped (1 cup)

2 medium cloves garlic, crushed

1 tsp. fresh oregano

1/4 cup extra-virgin olive oil

1-1/2 Tbs. white wine vinegar

1-1/4 cups tomato juice

Kosher salt and freshly ground black pepper

Chilled Fennel and Cucumber Soup

3 lb. fennel bulbs (about 2 large or 3 medium, including stalks)

1-1/4 lb. seedless cucumbers (about 2 medium)

1 Tbs. plus 1 tsp. chopped fresh tarragon; more as needed

Kosher salt and freshly ground black pepper

1 cup heavy cream

Trim, quarter, core, and cut enough of the fennel bulbs into 1-inch pieces to yield about 6 cups. Reserve some of the fronds for garnish.

In a 6- to 8-quart pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium-high heat. Steam the fennel, covered, until very tender, about 8 minutes.

Meanwhile, peel the cucumbers, quarter lengthwise, and cut into 1-inch chunks to yield about 4 cups.

In a blender, purée half of the cucumber, half of the fennel, 1/2 tsp. of the tarragon, 1-1/2 tsp. salt, and 1/2 tsp. pepper until very smooth, about 2 minutes.

Whisk in the cream and the remaining 1 Tbs. tarragon. Cover and refrigerate until cold, at least 4 hours.

Just before serving, season the soup to taste with additional tarragon, salt, and pepper. Serve garnished with the reserved fennel fronds.

Chopped Tomato & Cucumber Salad with Mint & Feta

This bright salad is a great addition to a large, summer buffet, though it also makes a fine lunch or light dinner accompanied by some warm pita. If serving as a main course, toss in some diced grilled chicken breasts for more substance, if you like.

2 pints ripe grape or cherry tomatoes, halved lengthwise

1/2 cup lightly chopped fresh mint

1 Tbs. chopped fresh thyme

2 tsp. kosher salt

1 tsp. freshly ground black pepper; more as needed

1/2 lb. feta cheese, coarsely crumbled (2 cups)

1 lemon, zest finely grated (1 Tbs.) and juiced (1/4 cup)

1 English (seedless) cucumber, cut into 1/2-inch dice (4 cups)

4 scallions (both white and green parts), trimmed and thinly sliced (1/2 cup)

2 cups pitted Kalamata or Gaeta olives, halved

1/3 cup extra-virgin olive oil

In a medium bowl, toss the tomatoes with 1/4 cup of the mint, 1/2 Tbs. of the thyme, the salt, and 1/2 tsp. of the pepper. In another medium bowl, toss the feta with the lemon zest, the remaining 1/2 tsp. pepper, 1/4 cup mint, and 1/2 Tbs. thyme. Let both sit for at least 15 minutes and up to 1 hour at room temperature.

In a large bowl, toss the cucumber, scallions, and olives with the tomatoes and feta. Combine up to 1 hour ahead; let sit at room temperature. Just before serving, add the olive oil and half of the lemon juice and toss well. Season with pepper and more lemon juice if needed, and serve.

Green Gazpacho

To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.

1-1/2 lb. cucumbers (4 to 5 picklers or 2-1/2 large slicers), peeled, seeded, and cut into 1-inch pieces (to yield 3 cups)

1 Tbs. kosher salt; more to taste

1 large yellow pepper

1 medium ripe avocado

1 medium sweet onion, cut into 1-inch pieces (2 cups)

1/4 tsp. freshly ground black pepper; more to taste

3 oz. fresh crustless Italian country-style bread, cut into 1-inch cubes (2 cups)

1 tsp. chopped garlic

1/4 cup coarsely chopped fresh flat-leaf parsley

3 Tbs. coarsely chopped fresh cilantro

1 Tbs. coarsely chopped fresh basil or mint

2/3 cup extra-virgin olive oil; more for garnish

2 Tbs. red-wine vinegar

Put the cucumbers in a colander over a bowl or in the sink and toss with 1-1/2 tsp. of the salt. Let them sit for 30 min. to draw out the juices and remove any trace of bitterness. Meanwhile, core and seed the pepper and cut three-quarters of it into 1-inch pieces. Wrap the remaining quarter and refrigerate; you'll need it later. Cut the avocado in half, peel one half, and cut it into 1-inch chunks. Lightly coat the cut surface of the remaining half with oil, wrap it in plastic, and refrigerate for later.

Rinse and drain the cucumber. Put the cucumber, pepper, avocado, onion, the remaining 1-1/2 tsp. salt, and the pepper in a food processor and purée. Transfer the purée to a large bowl and reassemble the processor. Process the bread, garlic, and herbs until the bread is reduced to crumbs and the herbs are fully chopped. Add the oil and vinegar to the mixture and process briefly to thoroughly combine. Add the bread mixture and 1 cup water to the cucumber purée and stir until well blended. Cover and refrigerate at least 2 hours or overnight. Let come to a cool room temperature before serving.

When ready to serve, peel the reserved avocado half and cut it into 1/2-inch dice. Cut the reserved pepper into 1/4-inch dice. Stir the soup and assess its consistency. If it seems too thick, add water until it's thinned to your liking. Season to taste with salt and pepper. Divide the soup among shallow bowls and garnish with the avocado and pepper. Drizzle about 1 tsp. of olive oil over each bowl and serve.

Honeydew-Cucumber Shake with Cucumber Granita

2 Tbs. granulated sugar

Pinch of salt

1 Tbs. freshly squeezed lime juice

3/4 medium cucumber (about 8 ounces), peeled, seeded, and roughly chopped (about 1 cup)

1/2 small, ripe honeydew melon (about 1 lb.), peeled, seeded, and cut into 1 1/2-inch chunks (about 3 cups)

6 medium scoops vanilla bean or original vanilla ice cream (about 1-1/2 pints), softened until just melty at the edges

For the granita:

For the shake:

Grape-Cucumber Ice Pops

There's nothing quite so refreshing as these cool-as-a-cucumber pops on a hot, sticky day. Juniper berries infuse the base of puréed green grapes, with diced cucumbers adding a little crunch. Create your own customized ice pop recipe with the Recipe Maker.

1/2 cup granulated sugar

Pinch of kosher salt

1 Tbs. juniper berries, lightly crushed

2 cups green seedless grapes

1 cup small-diced cucumber

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the juniper berries. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the grapes in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the diced cucumber among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the diced cucumber. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Cucumber-Yogurt Dip (Tzatziki)

Kosher or sea salt

2 medium cloves garlic

1-1/2 cups plain whole-milk yogurt, preferably Greek

3/4 cup peeled, seeded, and finely chopped cucumber

1 Tbs. red-wine vinegar

2 tsp. chopped fresh mint

2 tsp. chopped fresh dill

2 tsp. extra-virgin olive oil

Fresh mint leaves for garnish (optional)

Spread 3/4 tsp. salt on a cutting board. Peel the garlic and finely chop it on top of the salt. Transfer the garlic and salt to a medium bowl and stir in the yogurt.