Cucumbers: Good For More Than Just A Pickle

As I’m sure you gathered from my last post,
I’ve been in a bit of a cooking mood lately.
It is so nice to walk out my back door &
have fresh, delicious produce waiting for me.
(Thanks to my sweet husband who picks for me every day.)

cukes

Our garden has done really well this year &
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 & storing them……
just extra work for us later!

picking cukes

I have been burning up Pinterest for
unusual cucumber recipes to try out.
Some that I made were great,
but there were a few that I could do without.

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.


Kani Salad

My Mother-In-Law got me hooked on this stuff
from our favorite sushi restaurant &
it’s the perfect light summer snack.

There are several variations
but I usually make this version because
it’s simple & my husband loves the sauce.
(Seriously, we’ve had to shop at a certain grocery store before
just to get this sauce)

  • 3-4 medium to large cucumbers-thinly sliced
  • 2 cups of imitation crab meat-shredded
  • 1 cup carrots-shredded
  • 1  cup Yum Yum Sauce
  • 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)

Mix everything together, sprinkle sesame seeds on top & enjoy!!  You could also add a little hot sauce for an extra kick.

I started out trying to cut
all of the cucumbers into
nice little sticks like the carrots
(which I bought pre-shredded from the grocery store
because mine weren’t quite ready to pick yet.)
I’m sure there is some fancy kitchen gadget out there
that makes this process quick & easy,
but I don’t have it.
So I just used this crazy thing called a knife
& cut the cukes as thin as possible.

The Yum Yum sauce is what I call
shrimp sauce at Japanese restaurants.
It was like Christmas at my house when
we discovered it at the grocery store.
If you can’t find it you can also
make your own pretty easily.


Cucumber Jelly

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

I found the recipe while surfing on Pinterest.
I’ve made one batch (7 jars) so far
but it was so simple that I plan to make lots more!

Cucumber Jelly


Cucumber 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
& it’s still one of my favorite go-to’s.
So when I found this recipe on,
you guessed it….PINTEREST (my virtual recipe book)
I knew it would be delicious.

I took it to a pool party &
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.


I hope you guys enjoy these recipes as much as I did!

What are some of your favorite cucumber recipes??
Share in the comment section below!

Caitlin (1)

12 comments

  1. Susan Fetner says:

    My Mom makes cucumber slaw… Grate 10-12 cucumbers and 1/2 sweet onion. Toss with enough sour cream to moisten well. Salt and pepper to taste. Chill well. Better the second day to me.

  2. Stephanie says:

    You know I love Kani Salad and my version is a tad different. I use imitation crab meat, shredded carrots, thinly sliced cukes and green onions tossed together. Mix soy sauce, rice vinegar, pinch of salt, tsp. sugar and a dash of Siriacha sauce. Shake and pour over salad….yum

    • Vera Michael says:

      I makea cucumber relish I found in a Southern Living Cookbook. Great on hot dogs, macaroni /potato salad, on pinto beans, tuna salad ..etc…
      Dill Pickle Relish
      By The Canadian Living Test Kitchen

      roll over and click star to rate

      For those who prefer a savory relish, this tastes like chopped dill pickles.

      This recipe makes 6 serving(s)

      Nutritional information available online.

      Ingredients
      4 lb(1.8 kg) (1.8 kg) pickling cucumber
      1/4 cup(50 mL) (50 mL) pickling salt
      1/2 tsp(2 mL) (2 mL) turmeric
      2 cups(500 mL) (500 mL) white vinegar
      1/3 cup(75 mL) (75 mL) granulated sugar
      4 cloves garlic, minced
      1 tbsp(15 mL) (15 mL) dill, seeds
      2 tsp(10 mL) (10 mL) mustard seeds
      1-1/2 cups(375 mL) (375 mL) finely choppedonions

      Preparation:
      Scrub cucumbers and trim off ends; cut into chunks. In batches in food processor, pulse cucumbers 8 to 10 times to cut into 1/8- to 1/4-inch (3 to 5 mm) pieces. In large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup (250 mL) cold water; let stand for 1 hour, stirring occasionally. Drain in large sieve. Rinse under cold water; drain again, pressing out moisture.

      In Dutch oven, bring vinegar, sugar, garlic, dillseeds and mustard seeds to boil. Add cucumber mixture and onions; return to boil, stirring often. Reduce heat and simmer, stirring occasionally, until thickened, about 30 minutes.

      Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

      Source: Canadian Living Magazine: September 2008

      Also: Sweet Pickle Relish

      4 Cups chopped cucumbers
      2 Cups chopped onions
      1 Green Pepper Chopped
      1 Sweet Red Pepper Chopped
      1/4 Cup Pickling Salt
      1-3/4 Cup Sugar
      1 Cup cider vinegar (5% acidity)
      1-1/2 Teaspoons celery seeds
      1-1/2 Teaspoons mustard seeds
      Combine first 4 ingredients; Sprinkle with salt, and cover with cold water. Let stand 2 hours. Drain
      Combine sugar, vinegar, and spices in a large Dutch oven; bring to a boil, and add vegetables. Return to a boil; reduce heat, and simmer 10 minutes.
      Pack hot mixture into hot sterilized jars, leaving 1/4″ headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
      Process in boiling water bath 10 minutes.
      Yield: 4 half Pints (I always got more than 4 half pints.) I did this recipe X2 and ended up with 12 half pints.

  3. kelly says:

    So thrilled about this post. I think if I make another pickle my hard may explode.
    P.S. trade you pickles at Christmas. :p

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