Cucumber is a tender, warm-season vegetable that produces well when given proper care and protection. The vines of standard varieties grow rapidly and require substantial space. Vertical training methods and new dwarf varieties now allow cucumbers to be grown for slicing, salads and pickling, even in small garden plots.
Nutritional value and health benefits: Cucumbers add a crisp snap to salads and sandwiches, however they are not a very good source of nutrients. The most abundant nutrient in cucumbers is water. A small amount of beta carotene is found in the green peel, but once peeled the level drops to nearly zero.
Nutrition Facts (6 large or 8 small raw cucumber slices with peel)
Dietary fiber 1 gram
Carbohydrates 1 gram
Calcium 7 mg
Vitamin A 70 IU
Vitamin C 3 mg
Preparation and serving: Cucumbers are often soaked in salt water to remove some of the naturally high water content. Cucumbers will otherwise give up water and dilute the salad dressing. Unpeeled cucumbers are higher in nutritional value as fiber and vitamin A are lost by peeling.
Home preservation: Aside from pickling, there is no practical way to preserve cucumbers. There are many ways to make a pickle. They can be fermented or quick packed in a vinegar solution and processed in a boiling water bath and kept on the shelf for up to a year. There is no great challenge to making pickles. Pickles can be made by the quart or by the five-gallon crock. For those who do not know how to can, pickles can be made in the refrigerator or in the freezer. Pickling cucumbers are best to use because the skin is less bitter than slicing cucumbers and they have smaller and fewer seeds. However, you can successful substitute slicing cucumbers.
Below are two ways to make pickles without canning.
Refrigerator Dill Chips
Pickled cucumbers add spice and texture to sandwiches and meals. For highest quality pickles, use cucumbers that are no more the 24 hours from the vine. Use "pure" or pickling salt in this recipe. Table salt contains additives that make a cloudy brine and off color pickles.
- 2 to 2-1/2 cups sliced cucumbers, about 1/4 inch thick
- 2-1/2 teaspoons pickling salt
- 2 springs fresh dill, about 6 inches long or 1 tablespoon dry dill seed or 1 head of fresh dill
- 2 cloves garlic
- 1/2 cup white distilled vinegar
- 1/2 cup water
Prepare the jar, lid and screwband. Wash them in hot soapy water, rinse well and drain. Combine the sliced cucumbers and 1-1/2 teaspoons of the pickling salt. Toss well. Cover with cold water and let stand for 2 to 3 hours. Drain.
In a clean, hot, 1 pint jar, put the dill, garlic, and remaining 1 teaspoon pickling salt. Add the cucumbers slices leaving 1/2 inch head space. Push slices down and firmly pack. Combine water and vinegar and bring to a boil. Pour hot vinegar solution over cucumbers.
Use a plastic knife or spatula to release air bubbles. Insert knife down the side of the jar and gently push cucumber slices toward the center so that the vinegar solution gets between the slices. Pour on more hot vinegar solution if necessary. Leave 1/2 inch headspace (the space between the rim of the jar and its contents). Wipe the rim. Put the lid and screwband in place. Refrigerate for six weeks before eating.
Nontraditional Sweet Freezer Pickles
This is not your typical pickle recipe. No special equipment or ingredients are needed. This recipe produces a crisp, sweet pickle that goes well in salads, on sandwiches or as a side. The secret to the crisp texture is the sugar, so do not reduce the sugar in the recipe. This recipe works well with slicing, pickling, seedless or hothouse cucumbers.
- 2 quarts cucumbers, peeled and thinly sliced (use any variety of cucumber)
- 1 medium onion, sliced thinly
- 1 tablespoon salt (table salt, canning salt or kosher salt can be used)
- 1-1/2 cups sugar
- 1/2 cup white distilled vinegar
Mix cucumbers, onions and salt in a large bowl and cover with plastic wrap. Set the bowl on the counter for 2 hours. Pour into a colander and drain water from cucumber mixture. Combine sugar and vinegar. Stir well and pour over cucumbers. Pack into freezer containers or zip-closure bags. Freeze immediately. Pickles are ready to eat in 3 or 4 days. They will keep in the freezer for up to one year.
Cucumber Yogurt Salad Dressing
This is a delicious, heart healthy, low calorie salad dressing which can be used as a dip for steamed or raw vegetables or as a topping for baked potatoes or steamed carrots. Store in a covered container in the refrigerator for up to two weeks.
- 1 medium cucumber, peeled, seeded and coarsely chopped (about 2/3 cup)
- 2/3 cup plain, nonfat yogurt
- 2 tablespoons minced red onion
- 1 tablespoon toasted sesame oil or vegetable oil
- 2 teaspoons rice vinegar or white vinegar
- 1/4 teaspoon salt (optional)
- 2 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
Combine all ingredients in a blender or food processor and puree until creamy and smooth. Chill for about 2 hours before serving. Makes 1-1/2 cups.
Thai Cucumber Salad
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup rice vinegar
- 4 pickling or slicing cucumbers, sliced lengthwise, seeded and thinly sliced
- 1 shallot, thinly sliced
- 10 whole cilanto leaves
- 1/4 cup red pepper, julienne (about 1 inch long)
Combine the sugar, vinegar and salt and heat in a small sauce pan until sugar has dissolved (about 5 minutes) do not boil. Set saucepan in cold water to cool the vinegar mixture. When cool, pour over cucumbers and garnish with red peppers. Serves four.