Cucumber Recipes

The Genuine Faux Farm has a history of being very good at growing cucumbers.  In fact, there were times when our CSA customers were begging us to feed more cucumbers....to the turkeys.  Which we did.

The issue with cucumbers is that they do require a fair bit of labor to keep them harvested on our farm.  I suppose we would consider growing them if we had a place where we could sell them by the pallet.  But, since we don't, we'll just grow a few plants in 2022.

Even so, we did accumulate a few cucumber recipes over the years.  After all, we had to give our CSA customers a few options for using up the cucumbers they got from one week before we gave them more the next.  These are the recipes that have been housed on our old website for years - and now we will put them in a blog so people can continue to access them in the future. Enjoy!

Refrigerator Pickles – Fast and Easy!

6 c. sliced cucumbers
1 T salt
1 onion, chopped
1 small/medium green pepper
1 c. sugar
1 c. vinegar

Mix salt and cucumbers. Let sit for 15 minutes. Add rest of ingredients. Stir to mix. Let sit overnight in the refrigerator, covered. The pickles will look too dry at first. Don’t fear – they will have plenty of liquid by the next day.

Store, covered, in the refrigerator for up to 2 weeks.

Cool Cucumber Salsa
• 2 medium cucumbers - peeled, seeded, and chopped
• 2 medium tomatoes, chopped
• 1/2 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon minced fresh parsley
• 2 teaspoons minced fresh cilantro
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1 (12 ounce) package tortilla chips

In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour.

Cucumber-Dill Salad

Serves 4
• 1 seedless European cucumber, or 2 American cucumbers
• 3 tablespoons cider or white vinegar
• 1 tablespoon sugar
• salt and freshly ground black pepper
• 1 small red onion, sliced and broken into rings
• 3 tablespoons finely chopped fresh dill 

Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber widthwise. Place the vinegar, sugar, salt, and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.

Basil Cucumber Salad
Ingredients
• 2 lbs. cucumbers
• 1-2 med. red onions
• fresh basil (optional) 2 tablespoons
• garlic powder (to taste)
• red wine or white wine vinegar (to taste)
• water (to taste)
• 1 cup chopped tomato (optional)

Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cukes. Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours. It keeps well in the fridge for days. Add the tomatoes at the last minute.
 

Marinated Vegetable Salad

4 Servings
• 1/4 cup rice wine vinegar
• 1 cup sugar
• 2 cucumbers, peeled & seeded
• 1 red bell pepper, julienned
• 2 carrots, pared & julienned
• Salt and pepper to taste 

Heat the rice wine vinegar and sugar in a saucepan until the sugar dissolves. Cut the peeled and seeded cucumbers into rounds or dice. Combine cucumbers, peppers, and carrots in a large bowl. Pour the vinegar mixture over the vegetables and toss. Add salt and pepper to taste. Marinate in the refrigerator for several hours.

Have a great day everyone!