CREAMY CUCUMBER SALAD

4 cucumbers, thinly sliced (3 to 4 pounds)

2 small red onions, thinly sliced in half rounds

Kosher salt

4 cups (32 ounces) plain whole-milk yogurt

1 cup (8 ounces) sour cream

2 tablespoons white wine vinegar

1/2 cup minced fresh dill

1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

FREEZER CUCUMBER PICKLES

2 QT FRESH UNPEELED AND SLICED CUCUMBERS

1 ONION SLICED

2 TSP SALT

COMBINE AND ALLOW TO SET FOR 2 HOURS

DRAIN OFF LIQUID, BUT DO NOT RINSE

1 1/2 CUPS SUGAR

1/2 CUP VINEGAR

COMBINE SUGAR AND VINEGAR TILL SUGAR DISSOLVED

POUR OVER CUCUMBERS AND ONIONS AND STIR

PLACE IN CONTAINERS AND FREEZE