I have two grocery bags full of very large cucumbers.

dawn_mo

dawn_mo

Well-known member
I am going to halve some of them, deseed them, and make some sweet sour freezer pickles, hoping they will turn out fairly decent. Any other ideas. I think they weigh between 1-1 1/2 pounds each. They were from a friend, so I didn't say anything, but I am really glad I ordered a half bushel of pickling cukes from the Farmer's Market! Thanks!

 
Cucumber Buttermilk Cooler - I've posted this before, but it is really good for something different

Just taste a cuke & make sure they aren't bitter first:

Peel cucumber and scoop out seeds & cut in a few large chunks. Put in blender and add buttermilk just to level of cucumbers. Put in the tops to a small scallion torn in pieces. Squeeze in half lemon. Add a few shakes of worcestershire, seasoned salt, pepper and about 1/2 to 1 tsp dried dillweed. Blend until smooth. Serve icy cold in a tall glass. Heavenly in hot weather.

 
Dawn, have you tried cucumber mojitos? Sooooo darned gooood! Had them at a

friend's house a couple months ago. Just sent her a note asking for the recipe though it may be one she sort of wings. Will see if I can find one on the net.

 
Evelyn's Tsatziki of course... recipe inside

All from Evelyn

Ingredients
1 pint sour cream (or Greek-style super thick yoghurt)
1 English cucumber, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov (the long, thin, almost seedless kind)
3 garlic cloves, mashed to a paste
1/3 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon minced fresh dill (optional)
salt
Directions
1Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
2Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
3This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
4Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
5Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
6Use as a salad dressing.
7A dip for crudites.
8Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

 
One of my favorite salads: Salade de Concombres et Chevre (Cucumber and Goat Cheese Salad):

SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD)

INGREDIENTS:

2 cucumbers, peeled and thinly sliced
1 large tomato, cored and coarsely cubed
1/4 lb (4 oz) goat cheese, crumbled
1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)
2 Tbsp parsley, finely chopped (I use flat leaf)

DIRECTIONS:

1. In salad bowl, combine cucumbers, tomato, and goat cheese. (Or can add part of the goat cheese and save the rest to crumble over the top after tossing salad).

2. In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).

3. Pour vinaigrette over salad and toss well. Sprinkle with parsley (and crumble over remaining goat cheese if you have some reserved), and serve. (I like to chill it before serving).

4 servings.

Edited from Pierre Franey's "Cooking In France"

 
A simple use is to chunk them up along with a few lemon wedges and put them into a pitcher of

ice water for a real refresher.

 
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