10. Make Quick Pickles
This recipe for quick crock pickles from Serving Up the Harvest (Storey, 2007) by Andrea Chesman, isn’t quick in terms of brining time (two days to six weeks) but the preparation time is speedy indeed. If you don’t have cucumbers, get creative–other vegetables such as cauliflower, carrots, or zucchini will make just as wonderful pickles! After they have pickled, the vegetables can be stored for up to three months in the refrigerator, bringing a few flashes of summer greediness into the approaching cool weather. See recipe here.
11. Eat Cucumber Salads
You can add cucumbers to a tossed salad, but it’s even better to make a salad of cucumbers. I love to make chopped salads with a base of roughly chopped cucumbers mixed with whatever else I have that needs eating–leftover-produce salads end up being some of the best because you end up with concoctions you may not have imagined otherwise–like cucumber, jicama and pear? Yum.
Cucumber Cashew Coleslaw
Dilled Cucumber and Sour Cream Salad
12. Make Chilled Soups
Because of their high water content, cucumbers make a great low-calorie and fresh-tasting base for chilled soups. The following four recipes are really great. (The Persian one includes walnuts and raisins…very exotic.)
Chilled Cucumber-Mint Soup
Chilled Persian Cucumber Yogurt Soup
Chilled Cucumber Avocado Soup
Cucumber and White Grape Gazpacho
13. Try Cucumber Side Dishes
I love the snappy crunch of cucumbers mixed with grains in side dishes, these two are favorites.
Summery Couscous with Cucumber and Mint
Dilled Rice and Lentils with Creamy Cucumber Salad
Do you have any favorite cucumber recipes or beauty formulas to share? I’m sure you do! Leave a comment below.