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bumper crop of cucumbers- any suggestions?

What are your favourite recipes? My cukes are quite large- too large to pickle.

I've also got lots of dill, basil, cilantro, arugula and jalapenos, so any recipes incorporating these ingredients would be great.

Thanks for any of your suggestions!

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  1. I like a nice cucumber raita... with yogurt.

    Tastes great with fish.

    Try this one: http://www.epicurious.com/recipes/foo...

    3 Replies
    1. re: Jennalynn

      Yes - I make variations of that regularly - particularly good with salmon. I used to chop up the cucumber very fine pieces - now I often just grate it before letting it drain.

      Cucumber soup is great too - someone just posted about that earlier tonight.

      1. re: Jennalynn

        My raita contains jalapenos instead of the cayenne, and cilantro instead of mint. So that fufills two other of the OPs requested ingredients!

      2. 2 things come to mind. One is a quick pickle that works with larger guys- just halve (seed a bit if really seedy) and slice between 1/8 and 1/4", add sliced onions to taste, salt lightly, sugar generously (or Splenda), pepper, top with vinegar or choice and let sit a few days. I literally eat this breakfast, lunch and dinner during the season. Second is good old fashioned cucumber salad- mandoline or otherwise thin slice, salt, drain liquid, sprinkle with sugar, stir in yogurt or sour cream. Pepper and or paprika is nice. Big spoonfuls on toasted baguette, alongside any meal- good stuff. Will keep at least 4 days.

        1 Reply
        1. re: torty

          I was gonna recommend this but you beat me to it. YUM! :)

        2. Thanks for all the great suggestions so far. I'm going to give the raita a try- will probably also make tzatziki at some point in the next couple weeks. The quick pickle sounds delicious, too. Will let you know how that goes;)

          Does anyone have any favourite dairy-free or vegan recipes they'd like to share? Most of the cucumber salad and soup recipes I have use a fair amount of yogurt, sour cream or buttermilk. I'm trying to drop a few pounds so I've been trying to limit my dairy lately;)

          My favourite old-school cucumber salad is a Hungarian recipe from Molly O'Neill's New York Cookbook- using fresh dill, dijon mustard, wine vinegar, olive oil and paprika. It's always a hit at my dinner parties, and tastes even better the next day!

          1 Reply
          1. re: phoenikia

            cucumber smoothies are lowfat & very refreshing
            cold cucumber soup can be thicked with vegetable broth to lower calories
            roasted cucumbers with olive oil, onions and zucchini is a nice side dish
            cucumbers added to rice, couscous, cold pasta salad
            enjoy your bounty!

          2. GHG's Coban Salatasi [Turkish Shepherd's Salad]

            4 medium tomatoes
            1 medium cucumber [seedless, if available]
            1 medium-size mild onion [i prefer red or bermuda]
            2 large jarred pepperoncini [banana peppers]*
            6 tablespoons olive oil
            2 tablespoons red wine vinegar
            1 teaspoon dried oregano
            juice of half a lemon [1-2 tablespoons]
            kosher salt
            fresh cracked black pepper
            1 large handful flat leaf parsley

            grated mizithra cheese or crumbled feta cheese for serving

            Halve the tomatoes, squeeze gently [don't crush them!] to remove the seeds, and discard seeds. Peel cucumber, and slice in half, lengthwise. If cucumber contains seeds, remove them by scraping gently with a spoon, & discard seeds. Dice the tomato, onion & cucumber, and combine in a large bowl. Remove & discard the stems from the pepperoncini, chop the peppers very finely, and add to the other vegetables.

            In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, and oregano; season dressing to taste with salt & pepper.

            Pour dressing over vegetables, toss well, and allow to sit, refrigerated, for at least 30 minutes [the longer, the better].

            When ready to serve, roughly chop the parsley and sprinkle over salad [don't toss - i prefer to allow each diner to mix it into their serving after it's plated].

            Serve with cheese on the side [i always stir 1-2 tablespoons into my serving].

            Enjoy!

            *Note: traditionally, this salad contains green bell peppers, but i can't eat them raw. if you don't like the bite from the pepperoncini and you're okay with green peppers, feel free to omit the pepperoncini, and add 1 cored, seeded & diced medium green pepper.

            You could play around with the seasonings a little to use up some of your herbs - maybe omit the oregano & toss in some dill, or try using cilantro instead of parsley. Get creative :)

            1 Reply
            1. Another one similar to your Hungarian one is thinly sliced cukes, sweet onions,red wine vinegar, dill, and salt. No oil.

              Also you can saute thickly sliced and seeded cukes in a little butter ..yummy. Or if you're watching the calories, I would think steaming them would work well also.

              2 Replies
              1. re: mlgb

                Will try out the no oil approach for the salad.
                Haven't tried sauteeing cukes, but it looks like I've got enough to try all these recipes. Thanks.

                1. re: mlgb

                  Add a little sugar and you've got my Grandmother's Hungarian cucumber salad.