Sesame Cucumber Noodle Salad


This is suprisingly delicious and a really easy way to eat up extra cukes!

  • cucumbers, peeled or not peeled, according to preference
  • salt to taste
  • soy sauce
  • vinegar
  • sesame oil (I used toasted for extra flavor)
  • sesame seeds (white preferred, though black is okay, too)

Spiralize your cucumbers into thin noodles.  Sprinkle with salt and lay out on a paper towel to drain for 15 minutes.  Pat dry.  

Mix together a small amount of sauce, using the remaining ingredients.  

Fresh Cucumber Blender Salsa


This is the easiest salsa I've ever made.  Use the food processor to your advantage to make it super quick!  Try it!

Crisp Cucumber Salsa


You could easily double this because it is that good.  Feel free to be flexible about your choice of herbs depending upon what you have on hand.  It's really tasty no matter what!

Cucumber Infused Water

  • cucumbers, sliced (can peel and seed, but don't have to, your choice)
  • water (can also use sparkling water here)
  • fresh mint leaves (or other fresh herbs), optional
  • lemon slices, optional
  • chunks of fruit like strawberries, pineapple, other berries, etc., optional

Put cucumber slices and other optional ingredients in a pitcher or jar of water.  Let sit in the refrigerator for at least one hour up to several hours before drinking. 

Refrigerator Dill Pickles (1 quart)


1.5 cups water
1 cup vinegar
2 tsp sugar
2 tsp salt

Combine above ingredients, bring to boil, and cool.

3 cups cucumbers, speared or sliced
1-2 cloves garlic, peeled
1 head dill

Stuff above ingredients into quart jar.  Pour over cooled brine.  Cover and refrigerate for at least 24 hours.

Refrigerator Pickles (1 quart)


You can use this basic recipe for making refrigerator pickles out of other veggies, too.  Try summer squash, carrots, green peppers, etc.  Easy and quick!

3 cups cucumbers, sliced
½ cup green pepper, sliced
1 scallion, chopped
1 TBLS salt
1 cup white vinegar (or apple cider)
1 cup water
1 bunch dill, chopped
1 clove garlic, optional

Basil, Beet, and Cucumber Salad with Feta


1bunch beets, cooked and chopped
1-2 medium cucumbers, peeled and chopped
½ cup crumbled feta cheese
¼ cup basil, minced

Combine above ingredients.

Whisk together below ingredients and pour over salad:

4 TBLS olive oil
2 teaspoons lemon Juice
2 teaspoons vinegar (cider or red wine)
salt and pepper to taste

Picnic Cucumber Salad


This salad is particularly good made with our 'Diva' cukes, European-style thin skinned, seedless and super delicious!  Easy to make ahead and just have in the fridge for lunches or a picnic with burgers.

2 large diva cukes, peeled and sliced very thinly into rounds
1/4 onion, sliced very thinly
1/4 green pepper, sliced very thinly
1 clove garlic, minced
1/2 cup vinegar (we use cider)
1-2 tablespoons sugar or maple syrup
2 teaspoons salt
ground pepper to taste

The Best Salad in the World


The title of this recipe is from Mary Margaret who considers this it!  Try it and you'll understand!

tomatoes, chopped
cucumbers, peeled and chopped
basil, chopped

For the dressing, wisk together:
1/2 cup soft cheese like chevre (or homemade kefir cheese or yogurt cheese)
4-6 tablespoons olive oil
1 tablespoon cider vinegar
salt to taste

Optional additional ingredients:
black olives, minced
avocado (which makes this salad eerily similar to the Tomato-Basil-Avocado salad we have on the website, too :)

Baked Stuffed Cucumbers


2 large cucumbers, peeled, seeded and cut in half lengthwise
3 Tbls butter
1-2 cloves garlic, minced
2 Tbls parsley, minced
¾ cup cooked rice
Salt and pepper to taste
¾ cup cheese of your choice, grated
1 egg yolk
2 Tbls lemon juice

Preheat oven to 350. Melt butter in  skillet and add the garlic, parsley, rice, salt and pepper and sauté for 5 min. Remove from heat, stir in ½ cup cheese, egg yolk, lemon juice and fill cucumber cavities with mixture, sprinkling the remaining ¼ cup cheese on top. Bake in casserole for 25-30 min.


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