Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: seashell on July 02, 2021, 11:31

Title: Cucumbers
Post by: seashell on July 02, 2021, 11:31

I've already got lots of cucumbers growing in the greenhouse any ideas what I can do with them apart from adding to salads?

Title: Re: Cucumbers
Post by: wighty on July 02, 2021, 17:51

I have made a chilled summer soup with them before, I'll have a hunt for the recipe.  Also somewhere in the recipe box is one for stir fried cucumbers with lamb chops which I did for my PIL and got MIL to eat olives for the first time!

Title: Re: Cucumbers
Post by: Val H on July 02, 2021, 18:52

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

A few ideas

Title: Re: Cucumbers
Post by: Blewit on July 03, 2021, 08:09

Peeled and de-seeded they stir-fry well (don't go mushy as you'd imagine). Also make a good addition to smoothies.
Cut in half lengthways, de-seed with a tea spoon, peel and fill with e.g. cream cheese, or smoked salmon etc, and then cut into bite sized pieces.

Title: Re: Cucumbers
Post by: jambop on July 10, 2021, 08:42

Quote from: seashell on July 02, 2021, 11:31

I've already got lots of cucumbers growing in the greenhouse any ideas what I can do with them apart from adding to salads?

Salt fermented to make pickles?

Title: Re: Cucumbers
Post by: Yorkie on July 10, 2021, 11:10

tzatziki (spelling?)?
There's a cold cucumber soup whose name evades me at present ...

Title: Re: Cucumbers
Post by: snowdrops on July 11, 2021, 20:04

Bread & butter pickles, various recipes online & there’s one on here  :lol:
https://www.allotment-garden.org/recipe/5931/bread-and-butter-pickles-recipe/

Title: Re: Cucumbers
Post by: Blewit on July 28, 2021, 16:25

Cucumber raita with yogurt, mint and a pinch of salt.

Title: Re: Cucumbers
Post by: Subversive_plot on August 05, 2021, 09:48

Marinated cucumbers.

Peel and thin slice 2 (or more) cucumbers. Peel and thin slice an onion (at least half a medium onion; we use yellow onions, but red or white would work; slice paper-thin). Put in a glass (or plastic) bowl and mix, pour seasoned and sweetened rice vinegar over the top (start with 1/4 cup, more or less to taste). Sprinkle lightly with ground black pepper. Refrigerate for an hour at least, covered, and mix occasionally. It will keep well for a few days.  These are also great when served with chopped tomatoes or cherry toms added just before serving.