Uses for cucumbers

[mjryder]

Has anyone an ideas/recipes for an abundance of cucumbers? I did have a good recipe for a cold cucumber soup, but lost it some time ago. Shame as it was delicious!!

[zazen999]

Gulp. So many answers. So little time.

Is there anything in 'Season to Taste' that will help you?

[smallblueplanet]

Thought this sounded interesting?

Jo’s Award Winning Cucumber Pickle Recipe

Ingredients:
4 large cucumbers
3 medium onions
2 oz/50g of salt

For the syrup:
1pt/570ml of white wine vinegar
1lb/454g of soft brown sugar
˝ level tsp of ground turmeric
˝ level tsp of ground cloves
1 tbsp of mustard seed (we used black)

(Being independent, we also put a large sprig of wild fennel in each jar when we added the vegetables).

Method:

1.Wash cucumber and slice very thinly (we used Danny’s natty Japanese mandolin for slicing the cucumber and the onion).
2.Peel the onions and slice very thinly.
3.In a large bowl, layer cucumbers and onions with a sprinkling of salt in between the layers. Weigh down with a plate.
Stand for three hours.
4.After three hours, pour away the liquid and rinse the cucumbers and onions under running water twice.
5.Put your jars in the oven to sterilised them. (How do I sterilise jars? See tricks and tips below).
6.Put vinegar, sugar and spices in a stainless steel or non stick saucepan and stir over a medium heat until the sugar is dissolved.
7.Add the cucumber and onions to the saucepan and bring to the boil.
8.Boil syrup and vegetables for a couple of minutes. Remove the vegetables with a slotted spoon and set aside.
Reduce remaining syrup for 15-20 min.
9.After ten minutes or so, gently fill warm, sterilised jars with vegetables. Don’t press down.
10.When syrup has reduced, pour over vegetables in jars.
11.Cover immediately with plastic lined, sterilised metal lids. (How do I sterilise lids? See tricks and tips below).
12.When cold, label and store in a cool, dark place, away from damp.

From here.

[Scottishnewbie]

i just made this a folks that have tried it are loving it apparently!

Cucumber Relish
________________________________________

This is a sweet pickle relish, excellent with Hot Dogs, cold meats and salads or any recipe calling for a sweet relish. Easy to make and an excellent way to use up excess garden cucumber production!
1. Use a chopping blade in a food processor to dice all the vegetables and then combine them all in a large bowl.
2. Sprinkle with salt.
3. Cover with cold water and let it stand for 4 hours.
4. Drain thoroughly in colander and press out all the excess liquid.
5. Combine sugar, vinegar, celery seed and mustard seed.
6. Bring to a boil, stirring until sugar is dissolved.
7. Stir in the drained vegetables and simmer for 10 minutes.
8. Pack into hot sterilised jars to within 1/2 inch of the top.
9. Put on cap, screw down firmly.
The quantities below will yield about 5-6 pints.
• 4 cups ground unpeeled cucumbers (about 4)
• 1 cup ground green pepper (about 2)
• 1/2 cup ground red peppers (about 1)
• 1 tablespoon celery seed
• 3 cups ground onions
• 3 cups finely diced celery
• 1/4 cup salt
• 3 1/2 cups sugar
• 2 cups white vinegar
• 1 tablespoon mustard seeds