[Sleepingpopman]

Morning all. 1st time on this side, usually on grow your own.
Our problem, if you can call it a problem is that our cucumber plant has done
so well this year that we can't keep pace with all the fruit it's producing.
Is there any way of saving them for later use (ie Christmas,) rather than throwing away.
Keith/Sharon

[Kleftiwallah]

You can pickle cucumber in clear pickling vinegar.  I've tried it with great success.  Cheers,  Tony.

[New shoot]

Welcome to the foodie bit of the forum 

There are quite a few options to preserve them.  Val has a good stash of recipes on the main site for using them up fresh and making various pickles and chutneys.

http://www.allotment-garden.org/recipe/category/vegetable-recipes/cucumber-recipe/

I also discovered the other day that they stir-fry pretty well.  Yes I have a glut as well 

Peel if they are outdoor cukes with hard skins, otherwise leave the peel on.  Cut the cucumbers into quarters and cut the wet seedy bit in the middle out.  Stir-fry in hot oil for about 2 minutes with garlic and chilli, then add a generous splash of soy sauce 

[lettice]

Always make piccalilli end of September and cut carrots and cucumber into 1/4 inch thickness with a crinkle cutter.
Along with small onions, runner beans and french beans, its a real pick from your garden. Great for winter and Christmas.

This is the recipe we use and none of that old salt soaking;

700ml Malt vinegar or vinegar of your choice
2 tbsp Coriander seeds crushed
3 tbsp Plain flour or cornflour
3 tbsp English mustard powder or made mustard
2 tsp Ground ginger
1 tbsp Turmeric
150ml Cider vinegar
200g onions
500g beans, carrots or other veg of your choice
Whole cucumber, sliced
200g sugar (white or brown)

In a pan bring the malt vinegar and coriander seeds to a boil.
Add the carrots and onions and simmer for about 5 minutes, still remaining crunchy.
Whisk together in a bowl the flour, mustard, flour, ginger and turmeric with the cider vinegar until its smooth.
Add the rest of  the vegetables (except cucumber) and sugar to the pan and keep stirring over a low heat for 2–3 minutes until the sugar has dissolved.
Drain over a bowl to collect the vinegar.
Put the mustard mixture in the pan and bring to the boil.
Gradually add the drained malt vinegar and simmer for 10 minutes, until thick enough to coat the back of the spoon.
Add the drained vegetables and cucumber to the pan and remove from the heat.
Spoon into your pickling jar.
Tip: Crinckle cut the carrots and cucumber to 1/4 inch slices to keep their crunch. Use either silverskin, shallots or chopped onions.