First I bought too many cucumbers ... then he did, too. - Mothering Forums

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#1 of 10 Old 11-02-2010, 11:54 AM - Thread Starter
 
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Anyone want to suggest something to do with a vegetable bin overloaded with cucumbers?

Salad recipes welcome. And any other kind of thing. Food-eating-table related, please.

(That was in case any of you were thinking things that don't belong on a family-friendly website. )
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#2 of 10 Old 11-02-2010, 12:10 PM
 
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In our house they would get sliced up for a snack beside carrots, sliced in a bowl with a pinch of salt and a splash of braggs vinegar. Or just eaten whole lol. Sliced thin and used for sandwiches instead of bread.
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#3 of 10 Old 11-02-2010, 01:01 PM
 
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Sounds like its time to make pickles.

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#4 of 10 Old 11-02-2010, 01:05 PM
 
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tzatziki and/or greek salad come to mind.
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#5 of 10 Old 11-02-2010, 01:08 PM
 
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Tzatziki is great - it's the first thing I thought of... But, refrigerator pickles are fast and easy too, and IME stay much crunchier than canned pickles.
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#6 of 10 Old 11-02-2010, 02:14 PM
 
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I like to make a cucumber salad by thinly slicing them and then tossing with rice vinegar, a tiny bit of sugar, salt and then a sprinkle or black sesame seeds.
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#7 of 10 Old 11-02-2010, 05:00 PM
 
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Most people don't think of cooking cukes, but they're pretty similar to summer squash texturally, and taste even better!

SAUTÉED CUCUMBERS WITH PROSCIUTTO AND CREAM

3 medium cucumbers, peeled, seeded, and cut in medium slices
1 teaspoon white-wine vinegar
1/2 teaspoon sugar
2 tablespoons unsalted butter
2 thin slices prosciutto, cut into thin strips
1/2 cup heavy cream
Salt and freshly ground black pepper to taste

In a small bowl, toss the cucumbers with the vinegar, sugar, and a bit of salt. Let sit about 30 min. Drain well and pat dry. In a large sauté pan, melt the butter over medium heat. When frothing, add the cucumbers and toss well. Sauté until the cucumbers are tender and begin to color slightly, 5 to 10 min. Add the prosciutto and the cream and heat through. Let the cream bubble for a minute to thicken slightly. Taste for seasoning and add salt and pepper.
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#8 of 10 Old 11-02-2010, 07:24 PM
 
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I was thinking pickles too. We love this recipe!

http://www.wildfermentation.com/reso...p?page=pickles

A cool side benny is that you get fermented garlic out of it (if you include garlic). My kids love the garlic--give it a couple months unless you really like the bite of the garlic, over time it becomes much milder, but I like having it on-hand for when the kids are sick.
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#9 of 10 Old 11-03-2010, 06:19 AM - Thread Starter
 
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Quote:
Originally Posted by Bantams View Post
Most people don't think of cooking cukes, but they're pretty similar to summer squash texturally, and taste even better!

SAUTÉED CUCUMBERS WITH PROSCIUTTO AND CREAM

3 medium cucumbers, peeled, seeded, and cut in medium slices
1 teaspoon white-wine vinegar
1/2 teaspoon sugar
2 tablespoons unsalted butter
2 thin slices prosciutto, cut into thin strips
1/2 cup heavy cream
Salt and freshly ground black pepper to taste

In a small bowl, toss the cucumbers with the vinegar, sugar, and a bit of salt. Let sit about 30 min. Drain well and pat dry. In a large sauté pan, melt the butter over medium heat. When frothing, add the cucumbers and toss well. Sauté until the cucumbers are tender and begin to color slightly, 5 to 10 min. Add the prosciutto and the cream and heat through. Let the cream bubble for a minute to thicken slightly. Taste for seasoning and add salt and pepper.


LOL

Well, the prosciutto isn't gonna happen (we keep kosher) but maybe we'll just try it meatless.
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#10 of 10 Old 11-03-2010, 06:53 AM
 
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Bread and Butter Pickles

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