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What to do with huge cucumbers?

Karen Donnachaidh

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When I am away and can't tend the garden for four or five days, I always come home to find that my slicing cucumbers have gotten huge. I could save the seeds of a few since I'm sure the seeds are fully developed. I compost some that are starting to turn from green to yellow. What about the rest of them? Is there a way to use some of these in recipes?

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Tyler Ludens

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One of the most delicious things ever is chicken and cucumber stirfry.

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Chris Giffin

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Could probably juice them as well.

David Livingston

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Chutney http://www.allotment-garden.org/recipe/7/vals-recipe-cucumber-apple-chutney/
Raita http://www.epicurious.com/recipes/food/views/traditional-indian-raita-242185

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Anne Miller

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Usually the seeds are too big and tough so I peel them and cut out the seeds. Then I chop them for kimchi, pickles or even a salad. If you have been wanting to learn to ferment, now would be a good time.

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Karen Donnachaidh

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Thanks! Those are all sounding delicious! I think the cucumbers at this size has a stronger, slightly bitter flavor so the recipe would have to be seasoned well to balance the bitterness.

What seasonings do you use in your chicken and cucumber stir fry, Tyler?

I do have a juicer. I use it mostly for tomato juice (V8-ish). I'd like to try juicing some cucumbers. I've loaned it out right now, but when I get it back I'll try some. Do I peel them first if they are large?

Fantastic sounds great! That allotment-garden.org also had a Cucumber and Pepper Relish recipe that sounded good too. Thanks.

Anne, I also have a Perfect Pickler (airlock/lid for a qt canning jar).I haven't used it much except for sauerkraut. Tried a yellow squash relish once that I wasn't too happy with the flavor. I need some better go-to recipes for it. I bet there are some here on the fermenting forum.

For cucumbers of "normal size" the recipe I love is for cucumber dip:
Peel and remove seeds from 3 med. cucumbers, cut into chunks and put in food processor with 1 med. onion, also peeled and cut into chunks. Pulse in processor until pea size pieces or slightly smaller. Drain in a collander, pressing to remove as much juice as you can. Add to 2 (8oz.) blocks of softened cream cheese. Salt and pepper to taste. Mix well. Chill. Serve with crackers or crusty bread.

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Tyler Ludens

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I use a little garlic, soy sauce, and I think fresh ginger would also be good.

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Tyler Ludens

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I've also used overly big cucumbers in curry - I put pretty much anything in curry.

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Karen Donnachaidh

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Thanks. I have garlic, soy sauce and fresh ginger. And I have plenty of cucumbers!

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Joseph Lofthouse

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Karen Donnachaidh wrote:When I am away and can't tend the garden for four or five days, I always come home to find that my slicing cucumbers have gotten huge. I could save the seeds of a few since I'm sure the seeds are fully developed. I compost some that are starting to turn from green to yellow. What about the rest of them? Is there a way to use some of these in recipes?

My local restaurant practically begs for the big cucumbers that are starting to turn yellow. The chef claims that they are sweeter, and less bitter. I accommodate him, because I love feeding my community. He makes really tasty pickles out of them. That makes it really nice for me, then I only have to pick the cucumber patch once a week.

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Karen Donnachaidh

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Thanks Joseph. Good to know. I've got salsa in the canner right now and I think tomorrow I'm doing pickles.

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Mariusz Olyruk

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posted 8 years ago

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This year on my lot, I had a lot of huge cucumbers. They love the shad and plenty of room to grow, so the way I usually do it is I plant cucumber seeds very closely, so that the leaves can have a dense foliage. Once flowering begins and you can see baby cucumbers, wait a week or a bit more and you'll get huge cucumbers. If you wait too long, they will turn yellow.

Once they turn yellow, I usually use it for seeds for next year. But the green larger ones are great for salads and such. It looks even better on a burger, having one slice of such a large cucumber, almost as large as a tomato, which makes a great conversation piece.

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Karen Donnachaidh

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Mariusz Olyruk wrote:But the green larger ones are great for salads and such. It looks even better on a burger, having one slice of such a large cucumber, almost as large as a tomato, which makes a great conversation piece.

Mariusz,
Your cucumbers look as big and beautiful as mine! Tomorrow I'm going to try a recipe I use for squash pickles and start one that I use for watermelon rind pickles. I'll let you know how it turns out.

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Marco Banks

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posted 5 years ago

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The big cucumbers don't even make it out of the garden. I split them open and throw them into the chicken tractor. The girls go absolutely crazy for cucumber, as the seeds are smaller and they really like to peck away at the goo in the middle.

In fact, I intentionally let a few get massive just so I've got a treat for them.

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Cécile Stelzer Johnson

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posted 5 years ago

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Or you can share the bounty with your chickens. They will make more compost for you.
I have made pickles with it too, assuming the seeds are not too big.. peel and make sticks [like 1/2" X 1/2"X whatever length]. Then you can either eat fresh with your favorite dressing or make pickles.
Save the seeds and cut length wise, hollow it out with a spoon to make a little "boat". Put other goodies in the boat: fresh peas, egg salad: Each overgrown cuke will make 2 individual servings. Kids like the novelty and may actually eat their veggies! peanut butter, nuts, anything they like will go well in these little boats.

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Cécile Stelzer Johnson

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Chris Giffin wrote:Could probably juice them as well.

Yes, the light green juice is very refreshing served ice cold by itself or mixed with some other juice.

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Skandi Rogers

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They're not the right type of cucumber but you could still make a danish pickle, Asier. (Asie are huge outdoor cucumbers with smooth skins weighing in at 2-3 lb for a decent sized one) cut them in half length ways scoop out the seeds, and peel them. then salt overnight, cut into slices about 1/2 cm thick and pickle to whatever recipe you like

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Hugo Morvan

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Cucumber soup is delish and so quick to make, take skin of or leave on if you like bitter, make in cubes blend it, add sour cream and pepper and dille, voila!

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John Weiland

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Another recipe similar to the Danish one above: https://permies.com/t/59493/kitchen/Senfgurken

Also, a Nepalese coworker who saw the thread mentioned these: https://www.archanaskitchen.com/instant-cucumber-pickle-recipe

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Denise Kersting

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I still love my grandma's creamy cucumber salad, sadly she passed away and no one has the "real" recipe. But she mostly cooked to taste and probably didn't follow her own recipe. Here's one that is very similar: https://www.tasteofhome.com/recipes/sour-cream-cucumbers/

Erica Wisner

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Thanks for all the great recipes.

It doesn't use up a lot of cucumber, but I love sliced cucumber in summer drinks.
Try it with lime, or mint, or both.
Cucumber juice or pulp works too, if you have a juicer handy.

I find cucumber and melon drinks super good for hydration during hot outdoor work. Sometimes we add a hint of sea salt for electrolytes.

Sliced cucumber or melon, along with other sliced fruits, are good with the Mexican salt and chili mix sprinkled on for a quick summer snack.

Big ones can have seeds scooped out and sliced longwise, sized like carrot sticks and celery. Great snacks for road trips, or for dipping.

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