So, your garden has blessed you with a mountain of cucumbers this year. Figuring out what to do with an abundance of cucumbers can feel like a race against the clock before they soften. Don’t worry, this happy problem is a gardener’s dream, and we’ve got a basket full of creative and refreshing ideas to help you enjoy every last one.
From quick snacks to preserving methods that capture summer’s taste, there’s a perfect use for every cuke on your counter. Let’s get started.
What To Do With An Abundance Of Cucumbers
First, take a deep breath and sort your harvest. Separate the smaller, firmer cucumbers for eating fresh and the larger, possibly seedy ones for recipes where texture matters less. This simple step makes the process much more manageable.
Cool and Quick Fresh Eats
You don’t always need a recipe. Sometimes the best solutions are the simplest.
* The Ultimate Hydrating Snack: Keep a container of chilled cucumber spears in water in your fridge. It’s the most refreshing, zero-effort snack for a hot day.
* Super Simple Salads: Thinly slice or spiralize cucumbers. Toss them with a little salt, pepper, a splash of vinegar, and a drizzle of olive oil. Let it sit for 10 minutes to marinate. Add fresh dill or mint for a flavor boost.
* Cucumber “Crackers”: Cut thick rounds and top them with a smear of cream cheese and everything bagel seasoning, a bit of chicken salad, or even some smoked salmon for a fancy, low-carb bite.
* Flavorful Infused Water: Add several slices of cucumber to a pitcher of water with some lemon or lime wedges and a few mint leaves. It makes drinking water feel like a treat.
Preserving Your Harvest
This is where you can really make a dent in that pile. Preserving lets you enjoy your cucumbers for months to come.
Classic Refrigerator Pickles
These are incredibly easy and require no special canning equipment. They last for weeks in the fridge.
1. Slice your cucumbers into spears or chips and pack them tightly into clean jars.
2. In a saucepan, combine equal parts water and vinegar (like white or apple cider). Add some salt, sugar, and your favorite pickling spices (mustard seed, dill, peppercorns).
3. Bring the brine to a boil, stirring until the salt and sugar dissolve.
4. Carefully pour the hot brine over the cucumbers in the jars, leaving a little space at the top. Seal the jars and let them cool to room temperature.
5. Refrigerate for at least 24 hours before eating. The flavor gets better every day.
Freezing for Future Use
While you can’t freeze cucumbers whole (they’ll turn to mush), you can freeze them for specific uses.
* For Smoothies: Peel, seed, and chop cucumbers into chunks. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They add a wonderful cool creaminess to green smoothies.
* For Cold Soups: Puree cucumbers with herbs, yogurt, and a little garlic. Portion the soup into freezer-safe containers. It’s a ready-made meal for later.
Creative Recipes Beyond the Salad
Think outside the salad bowl. Cucumbers are incredibly versatile in the kitchen.
* Chilled Cucumber Soup (Gazpacho Style): Blend cucumbers, bell pepper, tomato, a slice of bread, garlic, olive oil, and vinegar until smooth. Chill for a few hours—it’s the perfect light lunch.
* Tzatziki Sauce: This Greek yogurt sauce is a game-changer. Grate a cucumber, squeeze out the excess water with your hands, and mix it with thick Greek yogurt, minced garlic, lemon juice, and chopped dill. Serve with grilled meats, pita bread, or as a veggie dip.
* Quick Cucumber Kimchi: Make a fast, fermented side dish. Toss cucumber matchsticks with a paste of garlic, ginger, chili flakes, a little sugar, and fish sauce. Let it sit at room temperature for a day or two, then refrigerate. It’s tangy, spicy, and crunchy.
* Cucumber Salsa: Dice cucumbers, tomatoes, red onion, and jalapeño. Mix with lime juice and cilantro for a salsa that’s fantastic on fish tacos or with tortilla chips.
Non-Food Uses for Cucumbers
Yes, cucumbers are great for more than just eating! Their high water content and soothing properties have some classic beauty and home uses.
* Soothing Eye Pads: Chill thick cucumber rounds for 10-15 minutes. Lie down and place them over your eyes for a cool, de-puffing treat. It’s a classic for a reason.
* Skin Refresher: Blend a small piece of cucumber and mix it with a little plain yogurt or aloe vera gel for a quick, hydrating face mask. Always test on a small patch of skin first.
* Garden Helper: Bury a few slices of cucumber near ant hills or along walkways where pests are a problem. The compounds in the cucumber can act as a natural deterrent for some insects.
* For Your Pets: A frozen cucumber chunk can be a fun, low-calorie chew toy for dogs on a hot day. Just supervise them to ensure they don’t choke.
Sharing the Bounty
If you’ve truly exhausted all options, sharing is a wonderful way to go.
* Offer them to neighbors, friends, or coworkers.
* Check with local food banks or community fridges—they often welcome fresh produce donations.
* Host a “cucumber swap” with other gardeners. You might trade some cucumbers for their excess zucchini or tomatoes!
Frequently Asked Questions (FAQ)
Q: What are the best cucumbers for pickling?
A: Smaller, firmer varieties with thin skins, like Kirby or Persian cucumbers, are ideal. But you can pickle any cucumber you have growing.
Q: How long will fresh cucumbers last?
A: Stored properly in the crisper drawer of your refrigerator, they can last about a week. The sooner you use them, the crisper they’ll be.
Q: Can I use overripe, yellow cucumbers?
A: They tend to be bitter and seedy. It’s best to compost these ones and focus on the green, firm cucumbers for eating. The seeds from yellow cucumbers can be saved for planting next year, though.
Q: What are some easy cucumber recipes?
A: Tzatziki, refrigerator pickles, and simple cucumber salad are among the easiest ways to use a lot of cucumbers quickly. They don’t require many ingredients or much time.
Q: My cucumbers are sometimes bitter. Why?
A: Bitterness is often caused by uneven watering or high heat stress during growth. You can try cutting off the stem end and peeling the skin, as the compound cucurbitacin is concentrated there.
With these ideas, that mountain of green will start to look like a treasure trove of possibilities. The key is to start with one method that excites you, whether it’s making a big batch of pickles or a cooling soup. Your garden’s generosity doesn’t have to be overwhelming—it can be incredibly delicious and rewarding instead.