Cucumbers

• 2 medium cucumbers, peeled and chopped
• 2 avocados, chopped
• 4 TBLS cilantro or other herb like dill, parsley, basil, etc., chopped
• 2 cloves garlic, minced
• 2 TBLS onion or scallion, minced
• 1 TBLS lemon juice
• 1 TBLS lime juice

Combine all ingredients and toss.  Sit for 1/2 hour before serving.

2 large cucumbers, peeled, seeded and cut in half lengthwise
3 Tbls butter
1-2 cloves garlic, minced
2 Tbls parsley, minced
¾ cup cooked rice
Salt and pepper to taste
¾ cup cheese of your choice, grated
1 egg yolk
2 Tbls lemon juice

Preheat oven to 350. Melt butter in  skillet and add the garlic, parsley, rice, salt and pepper and sauté for 5 min. Remove from heat, stir in ½ cup cheese, egg yolk, lemon juice and fill cucumber cavities with mixture, sprinkling the remaining ¼ cup cheese on top. Bake in casserole for 25-30 min.

You could easily double this because it is that good.  Feel free to be flexible about your choice of herbs depending upon what you have on hand.  It's really tasty no matter what!

• 2 cups cucumbers, peeled, seeded, and chopped finely
• ½ cup chopped tomatoes (any kind)
• ¼ cup onion or scallion, minced
• 1 clove garlic, minced
• 2 TBLS parsley, chopped
• 1 TBLS basil/cilantro, chopped (optional)
• Fresh or dried hot pepper, to taste
• 1-2 tsp lemon juice, or to taste
• 1-2 tsp lime juice, or to taste
• Salt and pepper to taste
• ¼ tsp cumin, or to taste
• ¼ cup sour cream, or to taste

Add all ingredients to a bowl. Gently stir to combine. Chill and serve with tortilla chips or just eat it!
 

• cucumbers, sliced (can peel and seed, but don't have to, your choice)
• water (can also use sparkling water here)
• fresh mint leaves (or other fresh herbs), optional
• lemon slices, optional
• chunks of fruit like strawberries, pineapple, other berries, etc., optional

Put cucumber slices and other optional ingredients in a pitcher or jar of water.  Let sit in the refrigerator for at least one hour up to several hours before drinking. 

We always look forward to cucumbers in the summer because I like to make tsatsiki a few times a week. It’s a great condiment or sauce for hot weather!

1 large (or 2 medium) cucumbers, peeled and finely diced or grated
1 tsp salt
1 cup plain yogurt
2 cloves garlic, minced
1 Tbls lemon juice
¼ tsp pepper
1 Tbls olive oil
2 Tbls fresh parsley and/or mint leaves, minced
Pinch of cayenne pepper (optional)

Mix the diced cucumber with the salt and let it drain in a colander in the sink for 1 hour (this step can be omitted and you’ll still have a good result, but more watery). Squeeze out the juices from the cucumber. Mix all ingredients together and chill in the fridge until serving (this chilling period helps the flavors meld, but again you’ll have an excellent tasting result if you make it and serve it immediately).
You can transform tsatsiki into Indian raita by omitting the lemon juice, pepper, olive oil, parsley/mint, and cayenne and substituting 1 TSP ground cumin and 3 TBSP minced fresh cilantro leaves.

I am obsessed with this salad.  Make it and you'll see why!

• 2-3 cucumbers, peeled and cut in quarters lengthwise and then sliced thinly
• 1/4 cup onion or scallion, minced or sliced very finely
• 1/2 cup parsley, chopped
• 3/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 3 T fresh-squeezed lemon juice (more or less to taste)
• 1/2 tsp. dried oregano
• dash of other spices/herbs to taste, like thyme
• fresh ground black pepper to taste

Combine the cucumbers, onion, parsley, and feta in a bowl.  Assemble the dressing by whisking together olive oil, lemon juice, oregano, black pepper, and other seasonings of choice to make the dressing.  Pour over the cucumber mixture and toss to coat.  Sooooo good!  It's better fresh so eat it up or it can be stored in the fridge for up to 1 day.

1 cucumber, peeled and sliced very thin
salt
3 tablespoons sour cream
1-2 teaspoons vinegar (we use apple cider)
2 teaspoons dill, minced
pepper

Put sliced cucumber into colander and sprinkle salt over and toss to coat.  Let drain for about 1 hour.  Meanwhile mix all other ingredients into a sauce.  Add cucumbers to sauce and serve.

Availability: August-September

Storage tips: Refrigerate in a plastic bag. Cucumbers should store at least a week.

How to eat: Cucumbers are most often eaten raw in salads and are good snacks in school lunches or with a dip.

This is the easiest salsa I've ever made.  Use the food processor to your advantage to make it super quick!  Try it!

• 2-3 garlic cloves, minced
• 1 cucumber, peeled and chopped
• 3-4 cups tomatoes, chopped
• 1/2 cup fresh herb, chopped (cilantro, basil, parsley, depending upon preference)
• 2-3 TBLS lemon juice
• 1-2 fresh hot peppers, seeded and chopped (or not seeded depending upon desired level of heat) or substitute dried chili flakes, to taste
• salt to taste

Put the garlic cloves into the food processor or blender and process until minced.  Add the rest of the ingredients and blend until desired consistency.  Less time for chunky and more time for smooth.  Refrigerate and enjoy!

This is one of our favorite ways to use cucumbers!  And such a great cooling accompaniment to summer meals.

1 large or 2 small cucumbers, peeled and grated
1 tablespoon salt or to taste
2 cups plain (unflavored!) yogurt
4-6 cloves garlic, minced (or garlic scapes)
1 teaspoon ground cumin
1/4 cup cilantro, chopped

Place grated cucumber into colander with salt and let drain for 1 hour at room temperature.  Discard juices and add pulp to bowl.  Add the rest of the ingredients to cucumbers and mix.  Refrigerate until ready to serve.

• ½ lb. shaved steak (or sub ground beef)
• 1 TBLS soy sauce
• 2 tsp sesame oil
• ½ tsp each salt and sugar
• 1/8 tsp cayenne pepper, or to taste
• 2 med-large cucumbers
• 1-2 TBLS cooking oil

Cut shaved steak into bite size pieces and mix well with soy sauce, sesame oil, salt, sugar, and cayenne. Cut cucumbers in half lengthwise, scoop out seeds, and cut crosswise into 1/8-1/4” slices. Heat oil on high in large skillet or wok. Add steak, stir-fry 1 minute. Add cukes and stirfry 2-3 minutes until softening, but still tender crisp. Serve hot.

1 glass pint jar with lid
1-2 cucumbers
1 clove garlic, peeled
2 tbls dill or ½ tsp dill seed
Pinch of black tea
2 tsp salt
1 cup water

Submerge cucumbers in ice cold water for 30 minutes. Cut off the two ends of each cucumber and discard.  Slice lengthwise into quarters, then cut into 2 inch long pieces.  Or you can slice them into 3/8 inch thick rounds.  Pack into jar with garlic, dill, and black tea. Dissolve salt in water and pour into jar. Add water if necessary to fill jar and submerge cucumbers, while leaving ¾ inch headroom in the jar. Cap tightly and leave at room temperature for about 2-7 days. Release the pressure on the jars once a day by opening the lid and then recapping it. Begin tasting them on the second day. When you like how they taste, put them in the fridge and begin eating.

Note:  It is important to taste your pickles as they can ferment very quickly especially in warm weather.  To prevent them from getting mushy, check them often and then refrigerate promptly when they're ready.

This salad is particularly good made with our 'Diva' cukes, European-style thin skinned, seedless and super delicious!  Easy to make ahead and just have in the fridge for lunches or a picnic with burgers.

2 large diva cukes, peeled and sliced very thinly into rounds
1/4 onion, sliced very thinly
1/4 green pepper, sliced very thinly
1 clove garlic, minced
1/2 cup vinegar (we use cider)
1-2 tablespoons sugar or maple syrup
2 teaspoons salt
ground pepper to taste

Combine vegetables and garlic into a bowl.  Whisk together remaining ingredients into a dressing.  Pour over veggies and toss to combine.  Cover and refrigerate overnight to marinate. 

2 tbls cooking oil
1 large cucumber, peeled, seeded, and thinly sliced
8 radishes, thinly sliced
1 cup chopped arugula (or radish greens!)
1 ½ tsp soy sauce
1 ½ tsp vinegar
1 tsp maple syrup (or sugar)
¼ tsp salt
Pinch of cayenne pepper (or ½ tsp minced hot pepper)

Heat the oil in a skillet over medium heat. Add the cucumbers and radishes and sauté for 4 minutes until tender. Mix together soy sauce, vinegar, maple syrup, salt, and cayenne. Add to skillet along with arugula. Sauté for 2 more minutes. Serve hot. Serves 2-4.

1.5 cups water
1 cup vinegar
2 tsp sugar
2 tsp salt

Combine above ingredients, bring to boil, and cool.

3 cups cucumbers, speared or sliced
1-2 cloves garlic, peeled
1 head dill

Stuff above ingredients into quart jar.  Pour over cooled brine.  Cover and refrigerate for at least 24 hours.

You can use this basic recipe for making refrigerator pickles out of other veggies, too.  Try summer squash, carrots, green peppers, etc.  Easy and quick!

3 cups cucumbers, sliced
½ cup green pepper, sliced
1 scallion, chopped
1 TBLS salt
1 cup white vinegar (or apple cider)
1 cup water
1 bunch dill, chopped
1 clove garlic, optional

Fill quart jar with cukes, peppers, scallion, dill, and optional garlic.  Dissolve salt into water and vinegar.  Bring liquid to a boil.  Pour into jar filling to 1 inch below the top.  Put a lid on it and place in refrigerator.  Eat and enjoy!

2 medium cucumbers, peeled and seeded
1 tbls butter
¼ tsp salt
1 tbls fresh dill, minced (or substitute other fresh herb)
Black pepper to taste
Sour cream (optional)

Slice the cucumber into ½” by ½” by 1” matchsticks. Heat butter in a skillet over medium heat. Add cucumbers and salt and sauté, stirring frequently until cucumbers begin to soften, 4-8 minutes. Check to see that they’re just tender not mushy. Remove from heat. Sprinkle with dill and black pepper. Serve hot topped with a spoonful of the optional sour cream.

This is suprisingly delicious and a really easy way to eat up extra cukes!

• cucumbers, peeled or not peeled, according to preference
• salt to taste
• soy sauce
• vinegar
• sesame oil (I used toasted for extra flavor)
• sesame seeds (white preferred, though black is okay, too)

Spiralize your cucumbers into thin noodles.  Sprinkle with salt and lay out on a paper towel to drain for 15 minutes.  Pat dry.  

Mix together a small amount of sauce, using the remaining ingredients.  

Pour over cucumbers and mix well.  Eat immediately or refrigerate for a few hours.

• cucumbers, fresh picked, rinsed, and sliced 1/2" thick to fill 2 quart jars
• 1/2 lemon, thinly sliced into rounds, seeds removed
• 1 small green chili, sliced or chili flakes
• 1 2" piece of ginger. peeled and cut into small match sticks
• 2 cups rice vinegar
• 2 cups water
• 1-4 tablespoons sugar, depending on taste
• 2 tsp salt
• 1 tablespoon sesame seeds (black or white)

Place cucumbers, ginger, lemon, and chili in 2 quart jars.  Bring vinegar, water, sugar, salt and sesame seeds to a boil.  Pour over cucumbers.  Cover and put in the refrigerator for 24 hours.  Will keep 2 months in the fridge.

2 large cucumbers, peeled, seeded, chopped
½ cup onion, minced
1 ½ cup chicken broth
½ cup sour cream
Salt and pepper to taste
1 tablespoon chives, minced (optional garnish)

Combine cukes, onion and broth in a sauce pan and simmer for 20 minutes or until tender.  Puree until smooth.  Blend in sour cream, and season with salt and pepper to taste.  Either chill and eat cold or serve warm immediately.  Top with chives.

3+ cups cucumbers, ends trimmed
1/4 cup sliced onion
2 cloves garlic, quartered
1 hot pepper chopped, or ¼ teaspoon chili flakes
¼ tsp. celery seed
2 tsp salt
1 cup water

Submerge cucumbers in ice cold water for 30 minutes unless using just picked cucumbers.  Slice into 3/8 inch slices and pack into jar with the rest of the ingredients.  Disolve salt into water to make brine.  Pour over brine filling up to 1 inch from top of jar.  Put lid on tightly, label, and leave out at room temperature for 24 to 48 to 36 or more hours, until you like the taste of them!  Then store in the refrigerator and start eating!  These will keep for months in the fridge.

Pickles can go by really fast so you should check them often as they are fermenting at room temperature.  When it’s warm they can get mushy quickly, especially, so watch for this!  If your batch does get mushy, just blend them up into a pickle relish, store in the fridge and enjoy.

This is an easy and great way to use up cucumbers that may be filling up your fridge or kitchen counter!  It makes very fast and is very yummy.  We enjoy this with our eggs in the mornings!

3 1/2 cups cucumbers, peeled, seeded and coarsely chopped, diced or grated (depends on your taste)
1/2 cup onion, diced
1 tablespoon salt
3 cloves garlic, minced
2 tablespoons ginger root, minced
1/2 teaspoon hot pepper flakes (or fresh hot pepper, minced), or to taste depending on hotness desired

In bowl, mix all ingredients.  Transfer to quart jar and pack down leaving at least 1 inch of head room at the top of the jar.  Cover tightly with lid.  Leave at room temperature for 2-5 days and then transfer to the refrigerator.  Check early and often!  Start tasting your relish before 2 days if it is hot because fermentation can happen really fast sometimes!  When you like the taste, chill and enjoy out of your fridge for weeks to months to come.  If it you don't eat it up too fast :)

2-3 tomatoes, chopped
1-2 cucumbers, peeled and chopped
¼ cup sweet onion, minced
2-3 oz feta cheese or soft goat cheese (optional)
4-6 TBSP olive oil
1-2 TBSP cider or wine vinegar
1 TSP Dijon-type mustard
2 TBSP fresh herbs (dill, cilantro, etc.), minced (optional)

Mix tomatoes, cucumbers, and onion in a bowl, crumble the optional cheese over the top. In a separate small bowl or glass, mix the remaining ingredients to make a dressing. Drizzle the dressing over the vegetables, toss and serve. 

1 glass pint jar with lid
1 ½ cups sliced cucumbers
½ cup apple cider vinegar
½ tsp honey
2 tbls dill or ½ tsp dill seed
½ cup water

Mix together vinegar, honey, dill, and water until honey dissolves. Fill pint jar with cucumber slices. Pour over liquid mixture. If more water is needed to cover cucumbers, add it. Cap jar and put in refrigerator. Ready after 24 hours; will store for 6 months.