Cucumber

We look forward to the refreshing crunch of a fresh cucumber all year long. Perfect raw for summer salads or veggie platters, pickled, in dips, or grain salads.

Storage

Stores well dry in the fridge for about a week. If you want to store for longer, try canning or quick pickling!

Our Recipes

Quickle Pickle (SO quick and easy!) 1-1/4 cups distilled white vinegar, 3 tablespoons kosher salt, 2 tablespoons sugar, 2 cups cold water, 2 tablespoons coriander seeds, 6 large garlic cloves, peeled and halved, 1 teaspoon mustard seeds, 1 pepper, dill if you have it (we are about a week or two from ours being ready, sorry!) pickling cucumbers cut into halves or spears or left whole. We tried both whole and spears and both were good but the whole ones definitely took longer for the flavor to soak all the way through. 

Combine your vinegar, salt, and sugar in a small pot over high heat, whisk until sugar and salt are dissolved. Transfer the liquid into a bowl and whisk in the cold water, refrigerate brine until ready to use. Stuff the cucumbers into two 1 quart jars. Add the spices, garlic, pepper, dill etc. Then pour in your brine, add water if you need to cover the cucumbers and refrigerate for at least 24 hours before you try them. This is a recipe we found online a while back and really liked the outcome. We also didn't have all of the ingredients, and it was still great, so don't let that stop you!)

Sesame Cucumber salad with Ginger - For this you will need a small piece of ginger julienned, cut your cucumbers into bite size chunks, sesame oil, rice vinegar/lemon juice for some acid, and chili oil. Toss your cucumbers in a little salt and way until some of the liquid is released. Pour out the liquid, mix in ginger and top with sesame oil, a little vinegar, and some chili oil. Add some fish sauce if you want a little bit more saltiness.
Japanese Shoyu Pickle- This is a really simple salted pickle. just cut the Japanese cucumbers into whatever shape you want. Salt it generously and leave for an hour or so. Squeeze out the liquid and then add some soy sauce and toss all of the cumber until coated. Leave for a day. Eat it on top of rice.

Other Recipes

Tzatziki: https://www.foodandwine.com/recipes/cucumber-dill-tzatziki

Greek Salad: https://www.loveandlemons.com/greek-salad/

Japanese Cucumber Salad: https://www.justonecookbook.com/sunomono-with-cucumber-and-wakame/

Daikon Cucumber Salad: https://www.justonecookbook.com/daikon-and-cucumber-salad-with-shio-koji/

Lebanese Tabbouleh: https://food52.com/recipes/29842-my-mother-s-lebanese-tabbouleh