Ingredients
Preparation
Bland
Step 1
Maybe what they need is dill seed. Try sprinkling some on sliced or marinated cucumbers or in a cucumber salad. Or maybe try celery seed.
Soggy, wilted
Step 2
Put the cucumbers, whole, in a basin of cold water in the refrigerator. About an hour before you want to eat the cucumbers, peel and slice them, sprinkle them with salt, and put them back in the water. Drain before serving. As an alternative, you can make soup.
Too many
Step 3
If the cucumbers are nice, firm, unshriveled, and dark green, they will keep for at least a week. If they are losing their freshness, you’d better hurry up and make something. There’s nothing that tastes more summery than a gazpacho. Most basic cookbooks will have a recipe. If that isn’t interesting enough for you, how about this Indonesian condiment? It goes well with curries or simple grilled meat (or tofu or tempeh).
Step 4
Another solution for excess cucumbers is to slice them fairly thick—1/2 inch or so—bread them, if you wish, and sauté them until brown. Turn the cucumbers over and brown the other side. You could do the same with green tomatoes and wow your friends and family with a “hot salad.” Or do the obvious and make pickles. It’s simpler than you think. Consult a basic cookbook.
Step 5
More cucumbers? Try this interesting salad.
