Yield: about 32 1/4 cup taste test servings

​Ingredients:
10 cloves of crushed garlic OR 4Tbsp. dried garlic  
1/4 cup olive oil or vegetable oil
1/4 Tbsp. white wine vinegar or apple cider vinegar 
2 Quarts plain, lo-fat yogurt
4 cucumbers, grated 
1 tsp. sea salt 
1 tsp. black pepper 
3 Tbsp. honey
1 tsp. dill (fresh or dried)
2 tsp. mint (fresh or dried)

Directions:
1. Mix the crushed garlic with the salt and pepper. Add the oil and vinegar and mix well. 
2. Place the yogurt in a serving bowl. Add the oil and vinegar mixture in stages, stirring gently with a wooden spoon. 
3. Add the grated cucumber and mix well. Chill before serving.
4. Cut up an assortment of raw vegetables into dipping size pieces.

Yield: about 4 cups

​Ingredients:
5 cloves of crushed garlic OR 2 Tbsp. dried garlic  
1/8 cup olive oil or vegetable oil
1/4 Tbsp. white wine vinegar or apple cider vinegar 
1 Quart plain, lo-fat yogurt
2 cucumbers, grated 
1/2 tsp. sea salt 
1/2 tsp. black pepper 
1 1/2 Tbsp. honey
1/2 tsp. dill (fresh or dried)
1 tsp. mint (fresh or dried)

Directions:
1. Mix the crushed garlic with the salt and pepper. Add the oil and vinegar and mix well. 
2. Place the yogurt in a serving bowl. Add the oil and vinegar mixture in stages, stirring gently with a wooden spoon. 
3. Add the grated cucumber and mix well. Chill before serving.
4. Cut up an assortment of raw vegetables into dipping size pieces.

Prep Time: 25 minutes
Serving: 4

Ingredients: 

5 Persian or Kirby cucumbers, halved lengthwise
Kosher salt and freshly ground black pepper to taste
1 tablespoon unsalted butter, cut into small pieces
1/3 cup heavy cream
1/2 inch piece fresh horseradish, peeled
1 teaspoons finely grated lemon zest (from 1 lemon)
1 tablespoon dill sprigs

Directions: ​

1. Preheat oven to 450 degrees. Arrange cucumbers in a single layer in an 8-by-12-inch baking dish. Season with salt and pepper and dot with butter. Roast until cucumbers are slightly softened, about 15 minutes. Reduce oven temperature to 350 degrees. Drizzle cucumbers with cream. Roast until cream is slightly thickened, about 10 minutes more.
2. Grate about 1 tablespoon horseradish directly over cucumbers. Sprinkle with lemon zest and dill. Serve immediately.
   
   
   Source: Marthastewart.com

Yield: Makes 4 pint jars

Ingredients:

8-10 small pickling cucumbers
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 heads fresh dill or 4 teaspoons dill seeds
4 small cloves garlic

Directions: 

1. Fill canner with water and bring to a boil. Sanitize jars in boiling water for at least 10 minutes.
2. Cut a thin slice from the ends of each cucumber and discard. Cut cucumbers into spears, chips, or leave whole. 
3. Combine vinegar, water, and salt in a saucepan and bring to a boil.
4. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in cucumbers. Feel free to add additional spices for interest, like hot chili flakes or pickling spice blends.
   
5. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim (head space). Put lids on the jars. Process in the canner for 10 minutes for pint  jars.
6. Remove jars from canner. Let sit for 24 hours. Store in cool, dark place for at least two weeks to let the flavors develop. 

Prep time: 10 minutes
Serving: 4

Ingredients:

2 pounds English cucumbers, thinly sliced
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup water
1 teaspoon salt
1/4 cup chopped shallots or 1/4 cut chopped purple onion
1 fresh hot chili pepper, finely chopped
1/4 cup dry roasted peanuts
1/4 cup fresh cilantro, chopped

Directions:

1. Place sliced cucumber on a platter.
2. Combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
3. Remove from heat and allow to cool.
4. Place shallots and chili pepper in vinegar mixture and stir.
5. Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.

Source: Food.com