You can't grate them up and use them in baking.
You can't chop them and freeze them for later.
So that leaves us mainly with salads .
Cucumbers are always great in a green salad of course. Or you can just slice them and serve them on the side with some Ranch dressing or dip.
Sometimes if my menu needs a little more help and if I think of it in time, I will make one of these cucumber salad recipes.
They are all easy to pull together, they look pretty in a bowl, they make enough for four servings, they're easy to double if you have company, and if you have some left over it will usually still be OK the next night.
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Cucumber Watermelon Salad (Martha Stewart)
Combine 3 cups peeled and cubed cucumber with 3 cups cubed watermelon.
Martha says to toss this with 3 Tbsp lime juice, ¾ tsp salt and pinch of pepper. I have found that using poppyseed dressing also works very well.
Serve immediately.
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Cucumber Salad (Martha Stewart)
Slice several cucumbers and sprinkle with 1 Tbsp salt. Let stand an hour at room temperature.
Drain and rinse under cold running water to remove salt, then squeeze dry in paper towels and place the cucumbers in a serving bowl.
In a cup or small bowl, combine ½ cup sour cream, 2 Tbsp lemon juice, and 2 Tbsp chopped dill. Season with salt and pepper.
Pour this mixture over the cucumbers and refrigerate up to 4 hours.
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German Cucumber Salad
Whisk together 1/3 cup sour cream or yogurt with 2 Tbsp fresh dill, 1 Tbsp white vinegar, 1 Tbsp milk, ½ tsp prepared mustard, ¼ tsp coarse salt and pepper, .
Add 1 thinly sliced English cucumber and ½ cup thinly sliced red or yellow onion.
Chill an hour before serving.
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Sometime this spring I will also post some pickle recipes.
