Cucumbers

Choose: Firm, green and slender cucumbers that do not have soft spots and wrinkled skin.

Store: Cucumbers should be stored in the refrigerator and are best if used within 1 week.

How to use: Wash well. Cucumbers are almost always eaten raw with or without the skin. They can be sauteed or stir-fried too.

Recipes

Quick Pickles

7 cups cucumbers
1 cup onion
1 cup green pepper
2 cups sugar

1 cup vinegar
1 Tbsp. salt
1 Tbsp. celery seeds

1. Cut cucumbers, onion and green pepper very thin.
2. Combine sugar, vinegar, salt and celery seeds. Mix well.
3. Pour mixture over vegetables. Cover and refrigerate for 5 days before serving. Stir twice each day.

Cucumber Canoes

2 small cucumbers
1 cup low fat cottage cheese
Carrot, celery or broccoli sticks

1. Slice the cucumbers in half lengthwise. Scoop the seeds out with a spoon.
2. Fill the cucumber canoe with cottage cheese and add the broccoli sticks and carrot or celery sticks.

Cukes for Kids

3 medium cucumbers, peeled and thinly sliced
2 teaspoons salt
2 tablespoons sliced green onions
1 tablespoon vegetable oil
1 tablespoon vinegar
1 teaspoon sugar
Dash pepper
Dash paprika

Place cucumbers in a strainer and sprinkle with salt.
Let stand for 30 minutes, tossing occasionally.
Rinse and drain well.
In a bowl, combine the oil, vinegar, sugar and pepper; add the cucumbers and stir well.
Sprinkle with onions and paprika; refrigerate before serving.

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Last modified: August 23, 2008