I like them in salads, but when is harvesting season and I have lots of them I like to add them to pasta veggie mixes.

Usually I add them at the end of cooking to be lightly toasted but still crunchy.

Get some French onion or ranch dip and cut them into slices for eating. Another possible option is to dehydrate them into cucumber chips.

In food?

A basic cucumber salad with some onion, tomato and vinegar dressing is always great.

I also used them to create a gin infusion that was pretty fresh tasting and easy to make, makes for a nice summer cocktail.

Tzaziki is one of my favourite uses for cucumber, plus you can really put a lot in there. Another option might be raita!

They’re excellent for dipping in hummus. That’s actually what I’m eating right now as I type this.

Finadene cucumbers

www.food.com/recipe/finadene-sauce-38533

Use lemon juice not vinegar.

smoothie

Cacik! It’s a Turkish chilled soup with yogurt, cucumber, mint, garlic, etc. Very refreshing in hot weather.

Chinese style smashed cucumber salad with chilli and sesame oil

Vitamin mineral very high number

smashed cucumber salad

Yamagata dashi

We've had a huge crop of Armenian cucumbers, this year. They just won't stop. Been juicing them by the gallon, to just drink. And, marinating them in mirin/rice vinegar/sesame oil w garlic for simple salads with just chopped tomatoes stirred in.

Salade nicoise : cold rice, tomatoes, cucumbers, olivs (green or black, but black ones give a weird color to the salad), mayonnaise. You can also add thuna, cubes of hard cheese…

Tabbouleh : bulgur, tomatoes, cucumber, oignon, mint, lemon juice, olive oil. You can also add chicken breast, chick peas, raisin, parsley, watermelon…

For these salades, there are tons of recipes. In my opinion, the most important is to have more vegetables than anything else.

Make pickles. It's easy to make refrigerator pickles you just need some vinegar and spices. It works the best if their pickling cucumbers but the regular ones work alright. The flavor is the but the texture is a little off

Greek salad with diced cucumber, tomato, onion, olives, and feta with a vinaigrette is delicious. Also, cucumber and onion salad is just cucumbers, onions, white vinegar, water, salt, pepper, and a little sugar is delicious. I can’t remember the measurements but it should be very easy to find online.

Tortilla wraps with cucumber, tomato, mango and hummus. I also add a very tasty lime and jalapeño sauce that I bought, but that’s not for everyone.

Korean spicy seasoned cucumber (oi muchim) is awesome with any meal with rice

So it’s not exactly sophisticated but cucumber water. I love it, every time I go somewhere that has cucumber water I always think I’m somewhere posh (even though it costs pennies).

As a garnish in a gin and tonic

Tzatziki! 😆

Panzanella comes immediately to mind, as does gazpacho and Thai stuffed cucumber soup.

I should eat them more, but I have an irrational fear that they’ll go moldy before I even cut them. Mostly only use them in tzatziki and sushi, but they’re good in a salad, sandwich, anything requiring a refreshing component.

Cucumber is good for meatless sandwiches. The classic English tea sandwich is cucumber and cream cheese. I like cucumber, hummus, onion, and tomato on seeded whole wheat. It gives a sandwich that relies on a spread for it's primary filling flavor some thickness and crunch.

So jealous of the amount of Raita you could be eating right now.

I would try to make biryani as my raita delivery vehicle.

Pickle em!

My daughter loves to cut cucumbers (Persian/English ones with limited seeds and a pretty solid core) into little serving vessels.

She gets a 5cm/2inch diameter cuke, chops it into 4cm/1.5inch cylinders, uses a melon baller to scoop out most of the middle - making a kind of cucumber-based cup, then she fills it up with whatever she’s fashioned out of available ingredients.

She’s done guacamole, egg salad, some kind of bizarre ham and soy sauce and carrot thing, a Philadelphia-cream-cheese-based mix, leftover fried-rice. Basically, whatever you can ram into a cucumber goes!

If you want a fun way to plate different taste sensations it’s an attractive presentation option! It also serves to “revitalise” leftovers, providing an alternative serving platform to keep finicky-eaters engaged. It also also means you don’t need a knife/fork and maybe not even another plate apart from the serving one, so saves you some washing up 🙂

I personally like them on sandwiches or wraps. They add a nice texture and they taste good. I’ll often replace pickles with them, since they are the same thing, just one is pickled.

Sunomomo. Typically prepared with Japanese cucumber, but it works fine with other types too.

Recipe:

• 4 cucumbers or so
• ½ Tbsp salt
• 1 Tbsp sugar
• 2 Tbsp water
• 3 Tbsp rice vinegar or white wine vinegar
• 1 tsp roasted sesame seeds

Slice the cucumbers, really thin. It’s fine to use a knife, but do it preferably with a mandolino.

Sprinkle salt over the slices. Make sure that it’s spread evenly. Wait 15min or so. Drain the water.

In the meantime mix the sugar, water, and vinegar. Add it to the cucumber and sprinkle the sesame seeds. Let it chill a bit and serve.

Some people also add soy sauce, or MSG.