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Armenian Cucumber, any recipe ideas?

sgwood415 Jul 11, 2007 11:27 PM

Got two gorgeous Armenian Cucumbers in my CSA box today. Couldn't find any recipes online. Although I did learn that they are more closely related to the melon family and are called cucumbers more for their shape. But as for recipes, any thoughts?

  1. pamalamb Jul 12, 2007 07:28 AM

    I just eat them cold with a sprinkle of salt. They're too tasty to mess with.

    6 Replies
    1. re: pamalamb
      sgwood415 Jul 13, 2007 07:51 AM

      True it was very tasty on it's own. We made a Tuscan Bread Salad and it was a great ingredient. We used heirloom tomatoes that also came in the box. The Armenian Cucumber has a mellow flavor, a little bit lemony. Super delicious.

      1. re: sgwood415
        pamalamb Jul 13, 2007 08:13 AM

        Ooh, good call on the panzanella. I'll try that soon!

        1. re: sgwood415
          oakjoan Jul 13, 2007 10:42 PM

          We also got "Armenian Cucumbers" in our CSA box today. I never knew these cukes, which look and taste exactly like "regular" cucumbers, were called "Armenian". I always thought Armenians were the curly, ridged, light chartreusy cukes.

          They were good, though.

          1. re: oakjoan
            sgwood415 Jul 14, 2007 07:57 AM

            My Armenian Cucumbers didn't look like regular ones. They were very long and a little curly with a ridged skin, looked like someone scored them or something. They tasted mellower than regular cukes and had a citrusy note. Sounds like you got something different.

            1. re: sgwood415
              bigjimbray Jul 14, 2007 04:00 PM

              I don`t know if your into canning or not but you can different styles of pickles
              out of those.

              1. re: bigjimbray
                sgwood415 Jul 14, 2007 06:34 PM

                Everything I read about them said that they are not good for pickling.

      2. toodie jane Jul 14, 2007 04:17 PM

        One of my favorite cucumber salads is just seeded/halved and sliced. Mix with some sour cream and fresh chopped tarragon or dill. Refreshing and a good foil to hot/spicey foods.

        Armenian cukes have dull, light-green ridged skin and a very tapered tip. Like these:http://www.botanicalinterests.net/Cuc...

        Japanese cukes are dark green with a shiny, prickly skin, but roughly the same shape. They are the ones in the supermarket shrink-wrapped as "hothouse" cukes.

        Both types are mild and so-called 'burpless'. I find removing the seeds from any kind of cuke keeps them from 'repeating'.

        1. z
          ziggylu Jul 14, 2007 07:49 PM

          We've had them in our CSA box the last two weeks. I used one tonight with dinner...tossed with some champagne vinegar, just a touch of sugar, salt, pepper, and some Mexican Key Lime olive oil I had. Went well next to some grilled halibut.

          1. sgwood415 Jul 15, 2007 07:32 AM

            Made a Vietnamese beef dish and tossed them in. It was great. Stir fried some strips of steak (NY), tossed them with shallots (lightly sauteed), a lime juice, chili & soy marinade. Chilled the whole thing then tossed in the diced cukes just before serving.

            We had it over rice but I think it'd be better over cold asian noodles.

            1. c
              chickstein Jul 15, 2007 10:46 AM

              May I suggest Armenian Jazjik. Take the cucumber peel it and cut into bite size pieces. Add plain yogurt and one clove of garlic minced. Salt to taste. See my husband come running.

              1. g
                garden lady Jul 16, 2007 04:38 PM

                we grow them, so we have MANY Armenian Cucumbers. I use them like regular cucumbers, and they are wonderful in pasta salads with tomato, black olives, a little dill and just a touch of ranch dressing. I also fry them like zucchini, and eat with ranch dressing. They are great for cucumber sandwiches, or served sliced with a touch of egg or tuna salad...We are having them tonight just sliced into rings and served with slices of tomatoes. I've also used them with zucchini, tomato and onions in a "wrap".
                Hope this helps. :)

                1. b
                  bigguysez Aug 20, 2010 07:16 PM

                  I've been enjoying Armenian cukes for 45 yrs. My favorite dressing is some salad dressing, a splash of buttermilk or milk, salt and double dose of black pepper. They are a nice addition to mac salads and even potato salad. I've tried making pickles but they shrivel and are soggy/wimpy. However, one recipe that did work was a mock apple ring (MAR). These cukes can get as big and long as a loaf of french bread if you turn your back on them which makes them perfect for MARs. There are numerous recipes that a web search will find.

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