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Cucumber- storage tips and recipes


While many people are used to purchasing cucumbers that have a waxed coating, ours are unwaxed and

organic, so the nutrient-rich skin can be eaten without consuming wax and any chemicals trapped in it. 

Cucumbers should be stored in the refrigerator where they will keep for several days. If you do not use

the entire cucumber during one meal, wrap the remainder tightly in plastic or place it in a sealed

container so that it does not become dried out. For maximum quality, cucumber should be used within

one or two days. Cucumbers should not be left out at room temperature for too long as this will cause

them to wilt and become limp.


Mix diced cucumbers with sugar snap peas and mint leaves and toss with rice wine vinaigrette. For

refreshing cold gazpacho soup that takes five minutes or less to make, simply purée cucumbers,

tomatoes, green peppers and onions, then add salt and pepper to taste.  Add diced cucumber to tuna

fish or chicken salad recipes.



Cold Cucumber Soup                                           Submitted by Ann Borracci, CSA member

2 small cloves garlic, peeled &amp; crushed

1/2 tsp salt

3 cucumbers, peeled &amp; cubed

1 1/2 cups buttermilk

1/4 cup fresh mint leaves

1 tbsp red wine vinegar

2 ice cubes

freshly ground pepper to taste 


Place all of the above in blender.  Blend until smooth.  Chill &amp; serve.  Makes 4 servings



Creamy Cucumber Soup                                                    From EatingWell: May/June 2007


 1 tablespoon extra-virgin olive oil

 2 cloves garlic, minced

 1 small onion, diced

 1 tablespoon lemon juice

 4 cups peeled, seeded and thinly sliced cucumbers, divided

 1 1/2 cups vegetable broth, or reduced-sodium chicken broth

 1/2 teaspoon salt

 1/4 teaspoon freshly ground pepper

 Pinch of cayenne pepper

 1 avocado, diced

 1/4 cup chopped fresh parsley, plus more for garnish

 1/2 cup low-fat plain yogurt



1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring

occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4

cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook

at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use

caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the

remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just

before serving, garnish with the chopped cucumber and more chopped parsley, if desired.



Cucumber Basil Gazpacho         By Chef Aaron Kindig

6 cucumbers

6 basil leaves rolled up and cut into ribbons

2 T water

3 T white wine or champagne vinegar

2 T yogurt or sour cream

1 clove garlic minced

salt and pepper tt

Procedure:  peel and cut cucumbers into 8ths. Put into blender with water and blend pushing down with

wooden spoon until smooth.  Add basil and blend until incorporated.  Add yogurt, vinegar, and garlic

pulse until incorporated.  Season with salt and pepper until desired flavor.  Garnish with more

chiffonade basil (cut into ribbons) and/ or basil oil.  Can be garnished with a dollop of yogurt, sour cream

or crème fraiche.



Summer Garden Gazpacho                    Recipe from the website Raw Food Recipes


Ingredients:  2 tomatoes

2 red pepper

1 cucumber

1/2 c green onion

1/4 c cilantro

3 cloves of garlic

1 cup water

juice of 2 lemons

3 tbsp olive oil

1/2 tsp cayenne pepper

salt &amp; pepper to taste


Method: Peel the cucumber and place half in the blender with the 2 tomatoes, 1/2 red pepper, green

onion, cilantro, cayenne, juice of lemons and water blend until smooth. Dice remaining cucumber and

 red pepper and add to blender, pulse once or twice just to chop it a bit. Mix in olive oil and salt &amp;

pepper to taste. Serve cold with toast or croutons!



White Gazpacho Served in Bell Peppers  


 1/2 cup ice water

 1 slice firm white bread

 1 1/4 to 1 1/2 cucumbers, peeled, roughly chopped

 1/2 yellow pepper, seeded, roughly chopped

 1 scallion, white part only, roughly chopped

 1 small clove garlic, roughly chopped

 2 tablespoons olive oil

 1 tablespoon white wine vinegar

 Salt and freshly ground black pepper

 1/4 cup plain yogurt, for serving

 1 teaspoon chopped fresh basil, for serving

4 bell peppers, any color, or assorted colors, tops sliced off, seeds and membranes hollowed out


Mix the ice water and bread in a blender. Let stand for 5 minutes. Add the cucumber, yellow pepper,

scallion, garlic, oil and vinegar, and blend until chunky. Sprinkle with salt and pepper. Let the gazpacho

chill for at least 1 hour.  Divide the gazpacho among hollowed out peppers and drizzle with the yogurt

and basil. 



Grilled Vegetable Gazpacho

Make this soup up to two days ahead, cover, and chill until you&#39;re ready to serve. If you prepare it

ahead, you may need to stir in a bit of water before serving, as it may thicken slightly as it sits. For more

heat, leave the seeds in the jalapeño, or remove them to tame the flames.


Cooking Light JULY 2011

 Yield: 6 servings

 Hands-on:50 Minutes

 Total:1 Hour, 5 Minutes


 3 ripe beefsteak tomatoes, cored and cut in half crosswise (about 3 pounds)

 1 onion, sliced crosswise into 1/4-inch- thick slices

 1/4 cup extra-virgin olive oil, divided

 1 (1-ounce) piece French bread baguette, cut into 2 slices

 Cooking spray

 1 red bell pepper

 1 jalapeño pepper

 1/2 cup water

 2 1/2 tablespoons fresh lemon juice, divided

 3/4 teaspoon kosher salt, divided

 1/4 teaspoon freshly ground black pepper

 2 garlic cloves, crushed

 2 cups thinly sliced, quartered cucumbers

 1/4 cup minced green onions

 3 tablespoons fresh cilantro leaves


1. Preheat grill to medium-high heat.

2. Brush cut sides of tomatoes and onion slices with 1 tablespoon oil. Lightly coat bread with cooking

spray. Place bread on grill rack, and grill 1 1/2 minutes on each side or until toasted. Remove from grill.

Place peppers on grill rack coated with cooking spray. Grill 8 minutes or until blistered, turning peppers

after 4 minutes. Remove peppers from grill. Place peppers in a small paper bag; fold tightly to seal. Let

stand for 20 minutes. Arrange onion on grill rack; grill for 10 minutes. Turn onion over. Arrange

tomatoes, cut sides down, on grill rack; grill onion and tomatoes 10 minutes. Peel and seed peppers.

3. Combine 2 tablespoons oil, bread, grilled vegetables, 1/2 cup water, 2 tablespoons juice, 1/2

teaspoon salt, black pepper, and garlic in a blender; process until smooth. Combine the remaining 1

tablespoon olive oil, remaining 1 1/2 teaspoons lemon juice, remaining 1/4 teaspoon salt, cucumber,

and remaining ingredients; toss. Ladle about 2/3 cup soup in each of 6 bowls, and top each serving with

about 1/3 cup cucumber mixture.



Cucumber Agua Fresca                                       By Yewande Komolafe for saveur.com       




½ cup water

½ cup sugar


5 medium cucumbers, peeled and coarsely chopped

4 cups cold water

One 1 1/2&quot; piece fresh ginger, chopped

½ cup fresh squeezed lime juice

Ice to serve



1. Make the simple syrup: Combine the sugar and water in a 2-quart saucepan. Bring to a boil and let

simmer for 3 minutes, stirring occasionally until all of the sugar is dissolved. Remove from heat and let

cool completely before use. Set aside 4 tbsp. Remaining simple syrup can keep refrigerated for up to


2. Make the agua fresca: fill a blender or food processor with the chopped cucumbers, water, and the

fresh ginger. Blend or process on high, repeating until all of the cucumber has been puréed. Pour the

mixture into a strainer layered with cheesecloth. Strain out and discard all of the solids. Stir in 4 tbsp. of

the simple syrup and the fresh lime juice. Serve over ice.



Cucumber Lime Mint Agua Fresca


 1 lb of cucumbers, ends trimmed, but peel still on, coarsely chopped

 1/2 cup lime juice from fresh limes (from about 1 pound of limes, or 5 to 10 limes, depending on

how juicy they are)

 1 1/4 cup packed (spearmint) mint leaves (about a large handful), woody stems removed

 1/2 cup sugar

 Approximately 1 1/4 cup of water


1 Put ingredients in blender, add enough water to fill 3/4 of blender. Hold the lid on the blender and

purée until smooth. Place a fine mesh sieve over a bowl and pour the purée through it, pressing against

the sieve with a rubber spatula or the back of a spoon to extract as much liquid out as possible.

2 Fill a large pitcher halfway with ice cubes. Add the juice. Serve with sprigs of mint and slices of

lime.Yield: Makes about 1 quart (not including ice).



Mint, Basil, Cucumber &amp; Lime Fizz


2 large basil leaves

4 mint leaves

3 small slices of cucumber

1 tablespoon fresh lime juice

1/2 – 1 tablespoon simple syrup (recipe below)


Muddle all these ingredients in a large glass. Really smash up the cucumber and herbs to release their

fragrance. Fill with soda water. Taste and adjust to your liking. Garnish with lime wedge and more


Simple Syrup          1 cup sugar     1 cup water

Combine ingredients in a small saucepan. Bring to a simmer. Turn off the heat once all the sugar has

dissolved. Cool.



Purple Curly Kale and Cucumber Smoothie             By Chef Aaron Kindig

1 bunch curly purple kale deveined and chopped up

2 cucumbers peeled and cut into 8ths

2 cups orange juice

1 cup coconut water

2 T honey

Procedure:  Put kale in blender add 1 cup juice and blend until a fine paste.  Add cucumbers and blend

until smooth.  Add remaining orange juice, coconut water, and honey blend until incorporated.  Add

more honey for a sweeter drink.  If you cannot find coconut water (usually in the ethnic food section at

grocery stores) use more orange juice or another juice of your choice.



Everything Awesome Life Juice


2 carrots

3 tomatoes

2 apples

1 cucumber

3 slices of pineapple

4 beets

chunk of ginger


2 bell peppers


1. Wash, slice, peel, chop and cut as needed. 2) Throw it all in the juicer! Not literally, that would

be messy. 3) Drink!



Adrienne’s Cucumber Salad                              Submitted By: JSCHMAND to allrecipes.com

Servings: 8



4 cucumbers, thinly sliced

1 small white onion, thinly sliced

1 cup white vinegar 1/2 cup water

3/4 cup white sugar

1 tablespoon dried dill, or to taste



1. Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a

saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill,

cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the

cucumbers to marinate for at least 1 hour.



Japanese Cucumber Salad


2 medium cucumbers, or 1 large English cucumber

1/4 cup rice vinegar

1 teaspoon sugar

1/4 teaspoon salt

2 tablespoons sesame seeds, toasted



Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the

seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double

layer of paper towel and squeeze gently to remove any excess moisture.

Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame

seeds; toss well to combine. Serve immediately.



Ceil’s Cucumber Slices    Submitted By: IRENERUSSELL to allrecipes.com

Prep Time: 30 Minutes         Cook Time: 20 Minutes        Servings: 32


6 cups sliced cucumber

1 cup sliced onion

1 cup sliced green bell pepper

2 tablespoons salt

1 tablespoon celery seed

1 cup distilled white vinegar

1 1/2 cups white sugar


1. In a mixing bowl, combine the cucumber slices, onions, and green peppers.

2. In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture

to a boil. Allow the mixture to cool for 10 to 15 minutes.

3. Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and

refrigerate for 24 hours.



Dilly Cucumber Salad                   Submitted By: June Stinson to allrecipes.com

Prep Time: 15 Minutes          Ready In: 15 Minutes


1 cup sugar

1 cup white vinegar

1/2 cup water

1 tablespoon snipped fresh dill

2 teaspoons salt

4 medium cucumbers, thinly sliced

1/3 cup sour cream



1. In a saucepan, combine the sugar, vinegar, water, dill and salt. Bring to a boil over medium heat.

Remove from the heat. Place cucumbers in a large bowl. Pour vinegar mixture over and toss to coat.

Cover and refrigerate overnight.

2. Drain and discard vinegar mixture. Stir sour cream into cucumbers. Cover and refrigerate until serving.


Freezer Cucumbers Recipe

•           1/2 cup sugar

•           1/2 cup vinegar

•           1 tablespoon salt

•           3 cups sliced cucumbers

•           3 small onions, sliced

•           1/2 red pepper (or green bell pepper what ever kind you like)

•           1/2 cup celery sliced


1.          Mix and stir the first three ingredients until dissolved. 

2.          Then mix the rest and add the sugar/vinegar mixture and let rest 10 minutes.

3.         Freeze in airtight containers. Defrost before use in refrigerator.



Crisp Cucumber Freezer Pickles II                 By Bergy on submitted to food.com



7 cups thin sliced cucumbers (with peel)

1 large sweet onions

1/2 cup green peppers

1/2 cup red sweet peppers

1 tablespoon pickling salt

1/2 teaspoon celery seeds

1 cup white vinegar

2 cups white sugar



Combine all the ingredients in a bowl. Stir well, cover and refrigerate for 3 days. Stir every day.

Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions

and then place the small bags in a larger freezer container). Freeze. Thaw before serving.



Refrigerator Pickles

2 cups green peppers, sliced

9 cups sliced cucumbers

1 cup sliced onion

Sprinkle 1/3 Cup canning salt over the above ingredients. Let stand one hour. Pour off salt water and


2 cups sugar

1 cup vinegar

1 tsp celery seed

1 tsp mustard seed

Stir above ingredients very well together, pour over cukes. Let stand one day. Put cukes and juice in jars

and refrigerate.



Easy to Make Refrigerator Garlic Pickles                             from gourmetgarlicgardens.com


Ingredients: Whole, peeled garlic cloves, Red wine vinegar, Salt (about 1 Tbs. per cup of vinegar)

Place the cloves of garlic in a jar with an air-tight lid. Add enough vinegar to cover, and add salt. Place lid

on jar and shake to dissolve salt. Store in the refrigerator for two weeks before using to &quot;cure.&quot;  These

should keep almost indefinitely, covered and refrigerated.



Spicy Refrigerator Dill Pickles             Submitted byFAIRYFAHRENHOLZ to allrecipes.com


6 3 to 4 inch long pickling cucumbers

1 cup water

3/4 cup and 2 tablespoons white vinegar

3/4 cup chopped fresh dill weed

1/4 cup white sugar

4 cloves garlic, chopped

2-1/4 teaspoons coarse salt

1-1/2 teaspoons pickling spice

3/4 teaspoon dill seed

1/4 teaspoon red pepper flakes, or to


2 sprigs fresh dill weed



1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice,

dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar

and salt dissolve.

2. Remove the cucumbers to 2 1 1/2 pint wide mouth jars, placing 3 cucumbers into each jar. Ladle in

the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids.

Refrigerate for 10 days before eating. Use within 1 month.



Microwave Bread and Butter Pickles  


  Prep Time: 20 Minutes Ready In: 30 Minutes

Cook Time: 10 Minutes Servings: 24

&quot;Who knew the microwave was a pickles best friend? Cucumbers, onions and spices become crisp and

delicious in minutes!&quot;


1 large cucumber, sliced

1 teaspoon salt

1 onion, thinly sliced

1/2 teaspoon mustard seeds

1 cup white sugar

1/2 cup distilled white vinegar

1/4 teaspoon celery seed

1/4 teaspoon ground turmeric


1. In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled

white vinegar, celery seed and turmeric.

2. Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.

3. Transfer to sterile containers. Seal and chill in the refrigerator until serving.



Cool Cucumber Pasta Salad                              from Gennie, Portland, Oregon USA to CDKitchen



8 ounces tube pasta like ziti

1 tablespoon vegetable oil

2 medium cucumbers, thinly sliced

1 medium onion, thinly sliced

1 1/2 cup sugar

1 cup water

3/4 cup vinegar

1 tablespoon prepared mustard

1 tablespoon dried parsley flakes

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic salt



Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; stir

in oil, cucumbers and onion. Combine remaining ingredients; pour over salad and toss. Cover and chill

for 3-4 hours, stirring occasionally. Serve with a slotted spoon.




2 cups Bob’s Red Mill Bulgur Wheat*

(* above can be found in health food/grains section of supermarket and at area Ocean State Job Lot


1 bunch parlsley finely minced

¼ cup mint, finely chopped (optional)

3 green onions, finely sliced

¼ tsp black pepper

¼ tsp ground cumin

½ tsp salt (or more to taste)

2 med tomatoes or one large, seeded and diced

3 Tbls lemon juice (and/or lemon zest – add to taste)

1 med cucumber peeled and diced

3 Tbls good quality olive oil (more or less to taste)

1 head romaine lettuce, washed with leaves separated


To presoak bulgur wheat, place 2 cups wheat in large bowl, stir in 2 cups water and let stand for 1 hour. 

In large mixing bowl, gently mix all other ingredients except lemon juice, oil, and cucumbers and lettuce.

 Add lemon juice and/or zest, toss and chill for 1 hr to blend flavors.  Before serving, toss again with olive

oil. Serve in a mound with lettuce arranged like spokes of a wheel.  Serves 6.



Thai Summer Slaw                                                by Jackie Mills, Cooking Light JUNE 2007

Prepare slaw and dressing one day ahead, and store separately in the refrigerator.

YIELD: 10 servings (serving size: about 1/2 cup)


Ingredients Slaw:

3 cups thinly sliced napa (Chinese) cabbage

1/2 cup (1/8-inch) julienne-cut yellow squash

1/2 cup (1/8-inch) julienne-cut zucchini

1/2 cup (1/8-inch) julienne-cut red bell pepper

1/2 cup (1/8-inch) julienne-cut yellow bell pepper

1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber

1/2 cup shredded carrot

1/2 cup chopped fresh cilantro

1/4 cup thinly sliced green onions

1/4 cup grated radishes

1 minced seeded jalapeño pepper


3 tablespoons fresh lime juice

1 tablespoon fish sauce

1 tablespoon water

1 1/2 teaspoons sugar

1/2 teaspoon chile paste with garlic (such as sambal oelek)



To prepare slaw, combine first 11 ingredients in a large bowl. To prepare dressing, combine juice and

remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well

to coat. Serve immediately.



Shepherd’s Salad                                                  Recipe courtesy Sunny Anderson, 2009

Prep Time:15 min      6 servings



3 Roma tomatoes or 1 large heirloom, seeded and chopped

2 cucumbers, seeded and chopped

1 bunch parsley, leaves picked, not chopped

1/2 cup pitted and halved black olives

1/2 small red onion, chopped

2 tablespoons cider vinegar

2 tablespoons lemon juice

4 tablespoons olive oil

Salt and freshly ground black pepper

8 ounces Greek feta cheese, diced



Toss together all ingredients except feta cheese in a large bowl. Let sit at room temperature for 1 hour

to allow flavors to develop. Toss in the feta cheese just before serving and taste for seasoning and adjust

seasoning, if necessary.



Cucumber Noodles                                        Recipe adapted from Paul Grimes for gourmet.com

 3 cucumbers, peeled, if you choose

 2 tablespoons unsalted butter

 2 tablespoons finely chopped fresh mint

 1/2teaspoon salt

 1/4teaspoon black pepper

 1/2teaspoon finely grated fresh lemon zest

 1 teaspoon fresh lemon juice

 Special equipment: an adjustable-blade slicer with 1/4-inch julienne blade


Adjust blade of slicer to 1/8-inch- thick setting. Using slicer, cut each cucumber lengthwise into long 1/8-

inch-thick julienne strips, slicing until you reach core, then rotate cucumber a quarter turn and continue

slicing and rotating until left with nothing but core.


Blanch cucumber &quot;noodles&quot; in a 4-quart pot of boiling salted water 1 minute, then drain in a colander.

Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2

minutes. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.


Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook cucumbers,

mint, salt, pepper, zest, and lemon juice, tossing to coat, until just heated through, about 1 minute.



Radish Cucumber Salad                          from Tasteofhome.com

2 Servings                                                      Prep/Total Time: 10 min.


1/2 medium cucumber, peeled, seeded and cut into 1-inch julienne strips

2 radishes, julienned

2 tablespoons chopped red onion

1 tablespoon olive oil

1-1/2 teaspoons lemon juice

1/8 to 1/4 teaspoon garlic salt

1/8 teaspoon lemon-pepper seasoning



In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining

ingredients. Pour over vegetables and toss to coat. Serve immediately. Yield: 2 servings.


Read more: http://www.tasteofhome.com/recipes/radish-cucumber- salad#ixzz390es51YJ



Mexican Ceviche  


  Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 2 Hours

Servings: 8

&quot;Authentic Mexican Ceviche with a tomato base. This version uses shrimp, but any seafood of your

choice will work.&quot;


5 large lemons, juiced

1 pound jumbo shrimp, peeled and


1/4 cup chopped fresh cilantro, or to


tomato and clam juice cocktail

2 white onions, finely chopped

1 cucumber, peeled and finely chopped

1 large tomatoes, seeded and chopped

3 fresh jalapeno peppers, seeded and


1 bunch radishes, finely diced

2 cloves fresh garlic, minced

tortilla chips


1. Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on

your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or

until opaque and slightly firm.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Radish, Cabbage, Kale, Cucumber, Mint, Jalapeño, Lemons,
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