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I'm currently getting about 4 cucumbers a day from my garden (and may increase) and I'm trying to figure out what to do with them all. Are they are savory dishes that can be made from them? I've found a lot of sweet recipes for them (cucumber lemonade was weird but good) but no savory dishes that looked good to me.

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closed as not constructive by Jefromi Mar 6 '13 at 21:57

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20 Answers

up vote 8 down vote accepted

Fry them!

They're moist enough that you don't need to make a batter. Simply slice into 1/4" slices, season with salt & pepper, dredge in flour and pan fry in butter until golden brown. Serve with sour cream & dill.

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Hard to pick which answer to accept. But this one was the closest to what I was looking for. I'll try them out tonight. –  Echo Jul 22 '10 at 19:16
    
Let me know how you like them! Use fresh dill if you can. –  hobodave Jul 22 '10 at 19:20
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Not bad. Probably would have been better if I was better at cooking. I ended up using some oil along with the butter. I was hoping to get them somewhat crispy, but I wasn't able to. I ate them plain since I didn't have any sour cream on hand. –  Echo Jul 30 '10 at 14:33
    
I tried frying them once, and they turned out meh at best. I tried doing them as small julienne and as disks and as sticks. Nothing worked :( –  dassouki Oct 21 '11 at 21:01
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Tzatziki which is lovely and refreshing with pitta breads as a starter/ meze during the summer.

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Pickles (either vinegar or just 1 part salt - 2 parts sugar quick pickles) are pretty great.

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+1: That was my first thought as well. And once you've made pickles, you can step it up to fried pickles. –  Satanicpuppy Jul 20 '10 at 20:27
    
@Satanicpuppy +1 just for the fried :D –  Mechko Jul 21 '10 at 23:45
    
+1 LOVE quick pickles. Mom used to slice in some fresh onion too. nom nom... 1C each water and apple cider vinegar, 1-2 large cucumbers, peeled and sliced, 1 medium onion, peeled/sliced (optional); combine all ingredients, let stand for half an hour or until you just can't resist any longer. Optional - salt to taste. –  GalacticCowboy Jul 26 '10 at 15:45
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Tomato and Cucumber salad.

Just slice the cuke and tomato. I like an Italian-like dressing, either commercial or home-made. Add some red onion and/or fresh cheese if you like.

Yum

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Alternatively, if you slice these into fine dice and add some ground cumin, toasted mustard seeds, a pinch of chilli powder, a little sugar and some lemon juice you could use it as a pickle to have with poppadoms. –  FordBuchanan Jul 22 '10 at 12:48
    
I heard once that cucumbers contain ascorbic acid which breaks down the vitamin C present in tomatoes, so mixing them together isn't recommended. No effect on the taste though, I guess. Many people in my country avoid mixing cucumbers and tomatoes, with no idea why they are doing so. :) –  neuviemeporte Feb 14 '11 at 13:56
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Umm - ascorbic acid is Vitamin C more or less: en.wikipedia.org/wiki/Ascorbic_acid –  sdg Feb 14 '11 at 14:09
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you can make a straight cucumber salad using vinegar, a slight amount of mayo/sour cream, herbs. just let it chill for an hour or two before serving. its incredibly refreshing and terrific for summer picnics. Also, if you want a savory drink, you can make cucumber infused vodka for some amazing martinis

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I've made a savoury cucumber cream jelly before. Cut them into 5cm segments, then each segment into 8 or so stalks, deseed, mix with gelatine dissolved in water and cream, add salt, then let it solidify. Weird but good.

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I usually end up making salsa with them. Roast some corn (husk on, I usually do it on the BBQ), and mix it with the cucumber, tomato, a hot pepper (also roasted on the BBQ), avocado, lime juice, and a little salt.

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Thai Spinach Cups

Filling:
1 Tbsp. olive oil
1 small onion, finely chopped (about 1/2 cup)
1 12-oz pkg. frozen soy crumbles, thawed
1 cup frozen corn, thawed
2 green onions, chopped (about 1/4 cup)
1/2 tsp. Thai red chili paste
1 large bunch spinach or Boston lettuce leaves, separated from stems (at least 12 leaves)

Cucumber Relish:
1 cucumber, seeded and diced (about 1 1/2 cups)
1/4 cup roasted, unsalted peanuts, finely chopped
3 Tbsp. seasoned rice vinegar

  1. To make filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook 5 to 7 minutes until softened. Stir in soy crumbles, corn and green onions and sauté 1 minute. Add chili paste and cook 3 minutes more. Season with salt and pepper and transfer to serving bowl.
  2. To make relish: Combine cucumber, peanuts and vinegar in medium bowl.
  3. Have guests make their own cups by placing small amount of filling into one spinach leaf and topping it with small spoonful of relish.
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Greek Salad is a great way to use a cucumber. Healthy to boot.

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I do what my family always called "cucumbers and sour cream."

Peel and slice the cukes, and put them in a covered bowl by layers, salting each layer (i.e., bunch of cucumber slices, salt, repeat). Let them soak overnight in the refrigerator.

The next day, drain the excess liquid and squeeze the water out of the cucumbers. (Or a salad spinner works nicely, and is less cold to the hands.) You will end up with a soggy mess of limp cucumber slices reminiscent of Salvador Dali.

Mix in some sour cream, enough to coat them without getting "runny." Salt and pepper to taste and enjoy. It's a nice cool easy treat.

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Mix it with honey and try it out! Simple and delicious

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You could use them to make Indonesian pickled veg (acar) Recipe here

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It's not exactly a "dish," but I love to put sliced cucumber on sandwiches in place of lettuce. The cucumber gives a nice crunchy texture.

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Israeli (or Arab, depends on who you ask) salad:

  • 2 thinly diced cucumbers
  • 2 thinly diced tomatoes
  • 1 large scallion, chopped
  • a handful of parsley, chopped
  • salt
  • olive oil
  • a dash of lemon juice
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I chop them and toss into a stir fry. They stay juicy but take on a melony quality when warm. Very tasty, great moisture, and a much deeper flavor than cold. They take on sauce surprisingly well.

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Cucumbers make a great basis for cold summer soups such as gazpacho soup and, my personal favourite, cold cilantro and cucumber soup.

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I once had a curried cucumber dish, but it was not a success (it was part of a "touristy" meal in a "touristy" restaurant that promised nine curries, but this one was a stretch).

I've always wondered if it might be possible to get this right, though.

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There's a really great recipe for sauteed cucumber in Julia Child's The Way to Cook. It's savory and surprisingly nice. Excellent with mild white fish or scallops.

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They make a tasty ingredient in sloppy joes. They're ok in stir-fry's too.

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How you would use them in sloppy joes? Just add some small cut up pieces? –  Echo Jul 21 '10 at 20:02
    
Slice them in quarters long way, then 1/8" inch thick slices. I add them near the end of the simmering so they soften, but don't quite fall apart. –  Tim Gilbert Jul 22 '10 at 1:02
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  • cut it in half length wise
  • take the seeds out
  • in a separate bowl melt some mozzarella and fresh thyme
  • pour the filling to the cavity
  • sprinkle sesame seeds on top
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