Cucumbers are such a funny piece of produce. They are lumped in with the vegetable category but they are so light and juicy that I often consider them a fruit. I toss them on salads and eat them as a quick snack during the summer. There are different varieties such as the Garden Cucumber (medium size, green color- what you would find in the grocery store), English cucumbers (pictured above) are longer, skinnier, and tend to have a darker green color. They tend to have less seeds and skin than the garden cucumber. Finally, you will occasionally see lemon cucumbers which are short, yellow cucumbers. They tend to sweeter with even less seeds than the English Cucumber.
Cucumbers aren’t usually frozen. My family always makes pickles out of the garden cucumber variety. I have a recipe for a simple pickled cucumber recipe but almost every summer, my family spends a morning making our “family pickle recipe” which can be traced back to the confederates in the Civil War. (Some day I will share it-probably this summer.) I encourage you too look around for different pickle recipes on top of all the great recipes out there for cucumbers.
My recipes for Cucumbers:
Recipes from around the web:
- Cucumber Juice from A Cozy Kitchen
- German Cucumber Salad from A Couple Cooks
- Cucumber and Fennel Meze from Sippity Sup
- Cucumber Dip (With Spiced Pommes Frites) from Sprouted Kitchen
- Cucumber Bean Salsa from My Kitchen Addiction
- Cucumber Feta Rolls from Good Life Eats
- Honeydew Cucumber Soup from The Healthy Foodie
- Cucumber Cocktails from Cookie and Kate