Uses for cucumbers
 

Our cucumbers are just starting to produce but I can tell that eventually I will have too many to deal with. Too bad they can't be frozen & used for later. I think they would turn mushy & loose their "crunch". Any ideas as to how to use them up before they go bad on me?

I am not a canner, so for me, it's refrigerator pickles.I slice them paper thin and store them in a big covered plastic container (9x12x6") in the refrigerator in a pickling brine of vinegar, sugar, water, thin-sliced onion, spices, and sometimes a little green pepper and they last for months.

I was taught to always cut a cucumber in half first then slice or cut the two ends. It will stop the bitter taste. Anyone do it that way?

We eat cucumbers almost every day. I slice them and sprinkle generously with Ranch powder. I leave them on the counter for snacking. The grands like them too.

I also make refrigerator pickles but mine are sweet. For one quart--thinly slice enough cucumber to almost fill the quart jar (in winter, this would be a large english cucumber) and one onion. Put in bowl and sprinkle with pickling salt (regular will do in a pinch) Leave for a couple of hours and then rinse very well.

Mix 3/4 cup white vinegar, 1/4 cup cider vinegar (use all white if you have no cider), 2/3 cup white sugar, a couple of tablespoons of brown sugar, 1 heaping teaspoon mustard seeds, 1/2 teaspoon celery seed, 1/4 teaspoon turmeric. Bring to a boil and let simmer a few minutes. Pour over vegetables, clean jar rim, tightly screw on lid and put in the fridge. Lasts for months and I can eat them like candy!

I have made bread and butter pickles that can be frozen. They are(were) awesome!

My Mom had made some and I used them ten (or more) years after she froze them - and they were still good. (I can see and hear the groans out there - )

Thanks to all! I've made pickles before but am not into that anymore. The relish sounds like it might work if I can find an easy recipe that does not require having to "can" in a pressure cooker. Frozen pickles sound interesting but I don't have enough freezer space. I'll probably be giving a lot away to neighbors!

We never used a pressure cooker to can our pickles. We did use a hot water bath for some. I remember packing the quart jars with cucumbers, adding some canning salt, garlic, dill, pouring a hot brine over it, putting the tops on then processing in a hot water bath. Mom did not trust presser cookers to not explode in the old days.

I like to slice a few and put in pitcher of water. It is very refreshing after being outside in the heat.

Muddle some cucumber slices into lemonade!

Only English cucumbers for me. I grow them in Summer and buy them in Winter. My jar is big and holds almost 2 quarts.
Use vegetable peeler to remove most of peeling of 3 cucumbers then slice thin into jar. Layer with thin sliced onions. Heat 2/3 cup cider vinegar with 1/3 cup white sugar, salt and black pepper. When sugar is dissolved it’s ready to pour on cucumbers but let it cool down a bit first. Brine won’t cover cucumbers entirely. When brine is added, refrigerate 24 hours then enjoy. Note: the brine gets diluted so it can’t be reused. It’s a good side dish.

We love fresh cucumber and tomato salad. Just chop them up with tomatoes and add a little ceasar or italian dressing. So fresh and good in the hot weather!

frozen cucumbers
 

I have frozen cucumbers that turned out pretty well. They are not mushy. Google it. Soak brined cucumbers for a couple of hours. Drain and add apple cider vinegar, sugar and I have also added sliced onions. Not like fresh from the garden but taste good in the winter months and better than composting them.

When our cucumbers got out of hand last summer, we turned to homemade pickles too. I recommend the Mrs Wages pickle pouches found at Walmart next to the canning jars. Quick and easy, several flavors to choose.

There are only 2 foods that don't like me and cucumber is one. Pickles don't bother me at all though. The other is green peppers.

Cucumbers are a natural diuretic.

Japanese cucumber salad is easy. The trick is to slice the cukes very thin and keep them cold. Here's a recipe that I like:
https://www.eatingwell.com/recipe/25...ucumber-salad/

Frozen Cucumbers
2 quarts of small cucumbers (I use English cucumbers since I grow them)
Onions - sliced thin
Salt - Tblsp
Remove most of peeling with vegetable peeler. Mix above & let sit 3 hours.
Warm in a saucepan - 1 cup vinegar (white or apple cider) with 1.25 cups white sugar. When sugar is dissolved, pour over cucumbers. Freeze in plastic containers. Tastes so good in the winter. I actually cut sugar down.

Red Cabbage
1 large head red cabbage - shredded
4 Tblsp butter
4 Tblsp white sugar
2 Tblsp vinegar (white or A.C)
1/2 cup water
Mix in Dutch oven & bring to a slow simmer for 2.5 hours. Do cover it while cooking. Add a bit more sugar & vinegar during last 15 minutes. This can be reheated & I think it gets more flavorful every time. Plum or current jelly can be used instead of the last vinegar/sugar.

Garlic Rice ( Instant Pot style )

1.5 cups water
1 Tbsp “Better Than Bouillon” roasted chicken flavor
Combine above & heat in microwave 2.5 minutes

1.5 cups Wwhite rice (I like Arborio style)
2 Tblsp butter
1 heaping Tblsp minced garlic ( I use the minced in the jar)
Saute above in Instant Pot

When rice turns cream color add broth. Set to “rice cycle” which is about 10 minutes. When done I let it sit an extra 2 minutes then release pressure. Leftovers can be reheated or used in other dishes.

I really like cucumber sandwiches. Good bread, a little mayo or butter, thin sliced cukes.

Well my very favorite use is to pick them off the vine, peel it and start chrunching. My 1 Grandpa grew them every year. He's the one that showed me how to do the best chore with them and then helped me peel my very first one.

Really miss being in his garden.