5 Unique Ways to Prepare Cucumbers

Cucumbers are good for more than just a pickle. I’ve compiled four of my favorite unique ways to prepare and enjoy them.

The cucumber might be my least favorite vegetable to harvest. It’s like a tiny cactus that hides from you, and every time I think I’ve picked them all, I turn over another itchy little leaf and “surprise!” another porcupine pickle. That might be a little dramatic. But I hate harvesting them just as much as I do okra, and that’s sayin’ something.

Luckily, cucumbers are tasty and versatile, earning them an eternal spot in our summer garden. While I love a good home canned pickle, I’m always in search of new ways to prepare cucumbers.

As I’m sure you gathered from my last post, I’ve been cooking up a storm lately.

It’s so nice to walk out my back door and have fresh, delicious produce waiting for me. It’s impossible to not find inspiration for meals.

Our garden has done really well this year and we have an overabundance of cucumbers, so I had to start getting creative in the kitchen. One week we decided to just let them go because we were tired of picking and storing them……just extra work for us later!

Luckily, nothing goes to waste. Even when the cukes get too big and yellow, the chickens and pigs still love them.

Since I’m sure there are others out there who share the same curse blessing of too many cucumbers, I thought I would share a few of my favorite recipes.

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Kani Salad

My Mother-In-Law got me hooked on this refreshing little salad from our favorite sushi restaurant, and it’s the perfect light summer snack. It’s light, but filling, and the sauce is delicious.

Ingredients

Dressing

• 1/2 cup mayonnaise
• 1 tsp sriracha hot sauce
• 1/4 tsp salt
• 1 tbsp honey
• 1 tsp vinegar

Salad

• 3-4 medium to large cucumbers-thinly sliced into matchsticks
• 2 cups of imitation crab meat-shredded
• 1 cup carrots-shredded
• 3 tbsp panko breadcrumbs
• 1 tbsp toasted sesame seeds. (They don’t have to be toasted but I think it adds to the flavor. I just tossed them in the skillet on medium-low until they turn golden brown.)

Directions

1. Combine cucumbers, crab meat, and carrots.
2. Combine all ingredients for the dressing, drizzle over the salad, and toss to coat. (I begin by adding about 3/4 of the dressing and see how I like the consistency. If it seems dry you can add the rest.)
3. Sprinkle the panko and sesame seeds over the salad and enjoy!

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Lacto-Fermented Cucumbers and Onions

During the summertime, it seems like there is never a meal without a jar of cucumbers and onions on the table. Traditionally they are a quick pickle in a vinegar solution, but we try to add fermented foods to our diet whenever possible because they pack some serious health benefits.

Probably their most well-known health benefit is their support of the digestive system and beneficial gut flora. A huge portion of your immune system is housed in your gut, so supporting a healthy bacteria balance with these natural probiotics, in turn, supports your immune system. Fermented foods also help to combat inflammation, which is associated with many diseases.

The moral of the story being, we could all use some extra fermented foods in our diets. So I adapted this recipe to do just that.

Ingredients

• 4 cups filtered water
• Roughly 2 cups sliced cucumbers and onions
• 2 1/2 tbsp sea salt
• 1 tsp dill
• 1 tsp mustard seeds

Supplies

• quart jar and lid
• fermentation weights

Directions

1. Completely dissolve salt in the water to create the brine.
2. Place spices in bottom of the jar.
3. Pack your cucumbers and onions in the jar and cover with brine. Leave about 1 inch of headspace.
4. Use a fermentation weight to keep the radishes submerged.
5. Cover the jar with a tight lid, airlock lid, or cloth secured with a rubber band. If you use a tight lid, be sure to burp your jar every day to release gas and pressure that builds up during the fermentation process.
6. Culture at room temperature (60-70°F is preferred) until they reach your desired flavor and texture. 
7. Once cucumbers are finished culturing, put a tight lid on the jar and move to cold storage.

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Cucumber Jelly

This has been my favorite cucumber recipe so far because it’s so unique and makes a great little snack or appetizer. I also think it would be a wonderful addition to a gift basket for Christmas. (Friends and family, forget that last line and try to act surprised come December.)

Ingredients

• 3 – 4 big cucumbers
• 2.5 cups dehydrated cane sugar
• 1 cup of white vinegar
• 2 teaspoons Pomona’s Universal Pectin
• 2 teaspoons calcium water (included in Pomona’s pectin box)

Supplies

• seven 8 oz. jam jars
• Jar rings
• Jar lids

Directions

1. Before you begin, prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
2. In a blender, puree the cucumber, the ginger, the lemon juice, and the vinegar until no chunks are left. 
3. Strain the cucumber juice through a fine-mesh sieve to remove any pulp. I also strained it a second time through some cheesecloth to remove extra pulp.
4. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
5. Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
6. Put 2.5 cups of the cucumber juice mixture in a saucepan.
7. Add calcium water to the saucepan and mix well.
8. Bring the mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.
9. Once pectin is dissolved, add the additional sugar and stir well while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.
10. Skim any foam off the top.
11. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down.

The jelly should be eaten within a year, and will last for up to three weeks in the refrigerator once opened.

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Cucumber and Avocado Caprese Salad

I loooove a fresh caprese salad, especially in the summer when I can grab tomatoes & basil straight out of the garden. My Mama always made it for us as a quick snack growing up and it’s still one of my favorite go-to’s.

I took it to a pool party and it was an instant hit. My tip is to eat it pretty quickly after you make it though, so the avocado doesn’t get brown and mushy.

Ingredients

• 2 medium cucumbers-diced
• 1.5 cups grape or cherry tomatoes
• 1 avocado-diced
• 1 cup fresh mozzarella pearls (sliced is also fine)
• 2 tablespoons chopped fresh basil
• 1 tablespoon extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Juice of 1/2 lemon
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions

1. Combine the olive oil, balsamic, lemon juice, and garlic powder and set aside.
2. To a large bowl, add cucumbers, tomatoes, avocado, mozzarella, and basil.
3. Drizzle with dressing mixture and coat to toss.
4. Sprinkle with salt and pepper.
5. Enjoy immediately.

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Asian Cucumber Slaw

This slaw adds such a crisp kick of flavor to the menu. Use it to top tacos, add to bbq sliders, or serve alongside stir-fry.

Ingredients

Slaw

• 1 cup shredded cucumber
• 1 cup shredded carrot
• 1/2 tsp salt
• 1/2 tsp sesame seeds

Dressing

• 1 tbsp honey
• 1/4 cup coconut aminos or soy sauce
• 4 cloves minced garlic
• 1/2 tsp minced ginger root

Directions

1. Place shredded cucumber in a colander or fine-mesh sieve and sprinkle with salt. Place this over a bowl, or in your sink, and allow to drain for 15-30 minutes. This prevents the salad from being overly wet and mushy.
2. Combine all ingredients for dressing in a bowl and mix well. I like to put it all in a mason jar and give it a good shake.
3. In a medium bowl, combine the drained cucumber and carrot.
4. Drizzle with dressing, sprinkle with sesame seeds, and enjoy!

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These recipes are sure to be a hit at your next summer cookout!

I’d also like to note, it doesn’t warrant an entire recipe card, but if you aren’t dipping your crispy, cold cucumbers in ranch…..are you even living?!?

I’d love to hear your favorite cucumber dishes. Share in the comments below.