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oversupply of cucumbers, what to do?

post #1 of 10
Thread Starter 

we have a LOT of cucmbers this year and i have no idea what to do with them other than make a salad. any good recipes? also, is there anything i could do with them that i could freeze?


post #2 of 10

Do you like pickles? That's the typical way to preserve cucumbers.

post #3 of 10
Thread Starter 

i could pickle, but to be honest we dont eat a whole lot of pickles. last time i did it i ended up giving away some, because we just werent interested that much in them... 

post #4 of 10

Maybe put the cucumbers in smoothies?  We use them in salads or pickle them but I have been looking at smoothie recipes that include cucumber - haven't tried them yet.


I'm having the same issue with eggplant.  We took a bunch to the food pantry and they were thrilled.  Keep in mind, not all food pantries accept fresh produce (ours didn't in the past) but since most people like cucumbers they might be well-received at your town's pantry.



post #5 of 10

I buy cucumbers to juice.  Its one of my favorites with a little carrot and sometimes I add beet too.   Great for the skin and so many other benefits.  I wish I had your cucumbers.  They use them here at Hippocrates the health institute for the base of their juice. 

post #6 of 10

I like this recipe, although I use at least twice the cucumbers it calls for, the sauce goes a long way.





Lynn Mendel


1 long slender cucumber

1 tsp. salt

3 tbsp. white vinegar

1 tbsp. sugar

freshly ground pepper

1 green onion, including top

½ cup sour cream

2 tbsp. finely minced parsley



If cucumber skin is not tender, peel and score lengthwise with tines of a fork. Slice very thin. Sprinkle with salt and refrigerate (or use ice cubes).

Meantime, mix vinegar with sugar, pepper and finely sliced onions. Stir in sour cream. Squeeze moisture from cucumbers and drain thoroughly. Add dressing, mix well, and transfer to a serving bowl. Garnish with parsley.


post #7 of 10

Also, here is a freezer recipe. These are sort of like a cross between bread and butter pickles, and a marinated cucumber salad.


I freeze them in zip lock bags, not jars as the recipe directs.





Source: Carolyn Dady

Yield: about 4 pints.

7 cups unpeeled small pickling cucumbers sliced thin, discarding end pieces
1 cup onions sliced thin
1 cup red bell peppers sliced thin
1 tbsp kosher salt
1 1/2 cups white vinegar
2 cups sugar
1 teaspoon celery seeds

Sprinkle salt over sliced cucumbers; let sit one hour and then drain.
Make syrup with vinegar, sugar and celery seed. Bring to boil till sugar is dissolved. Let cool.
Mix cukes with onions and pepper, Put vegetables into sterile jars and fill with syrup. Freeze.
Can thaw and eat after 24 hours."


post #8 of 10


Sunomono (Japanese Cucumber Salad) is an old favourite....


2 cups very thinly sliced cucumber (slice into very thin ribbons or half-moons) 

1/2 tsp salt (or a little more to taste)

1/4 tsp freshly ground black pepper

1/4 cup rice vinegar

1 tbsp. sugar or honey

2 tsp. soy sauce or tamari

1 tsp. freshly grated ginger


Toss cucumber with salt and pepper and let stand a few minutes. Drain excess water. 

In a separate bowl, mix rice vinegar, sugar, soy sauce and ginger. 

Dress cucumbers with the rice vinegar mixture and let sit for 30 minutes before serving. 


I sometimes eliminate the soy sauce for a "cleaner" tasting salad. 




post #9 of 10

Cucumber soup!  A nice cool soup with mint--it will use up a few of them at least.  :-)

post #10 of 10

I just found this recipe for cucumber jelly and am intrigued.

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