7 Cucumber Recipes That Are Not Pickles + Growing Tips

Cucumbers are a basic cooking ingredient because of their crisp texture and cool taste.

Although they’re frequently associated with pickling, their vitamin and mineral content makes them much more. Cucumbers are a versatile and healthful addition to salads, soups, drinks, and snacks. 

See these recipes to find creative and novel ways to eat cucumbers that go beyond pickles.

Growing Cucumber Tips

Selecting the Appropriate Type

There are several varieties of cucumbers, and each is best suited for a certain use and environment:

• Slicing Cucumbers: These are usually bigger and have thicker skins, making them perfect for eating fresh. ‘Marketmore’ and ‘Straight Eight’ are two prominent varieties.
• Pickling Cucumbers: These bumpier and smaller cucumbers are ideal for pickling. Common types include “National Pickling” and “Boston Pickling.”
• Seedless Cucumbers: Also referred to as burpless cucumbers, these long, thin cucumbers are typically cultivated in greenhouses. “Telegraph” and “Diva” are two great choices.

How to Choose the Optimal Varietal for Your Yard

Take into account your intended usage, space, and climate. While pickled cucumbers may be produced in smaller spaces or containers, slicing cucumbers prefer bigger garden areas

Cucumbers without seeds can need more regulated conditions, such as greenhouses.

Planting Advice

When soil temperatures rise to 70°F (21°C) in the spring, plant cucumbers in an area that receives lots of sunlight and warmth. Use 6.0 to 7.0 pH well-drained, organic-rich soil. 

Give trellises for vining plants and space them 18 to 24 inches apart. Water frequently—roughly one inch every week—but don’t soak the leaves. 

Apply a well-balanced fertilizer during planting and flowering, supplementing it with compost or manure in mid-season. Look for pests such as squash bugs and cucumber beetles, and use organic pesticides and row coverings as necessary.

Harvesting

Harvest cucumbers when they are 3–4 inches long for pickling or 6–8 inches long for slicing. Check the plants every day to prevent overripe, bitter cucumbers. 

Harvesting regularly increases output and reduces crowding. To remove cucumbers off the vine without harming the plant, use sharp scissors or pruners.

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Non-Pickled Cucumber Delicacies

1. Yogurt Dressed Cucumber Salad 

Ingredients

• 2 large cucumbers cut thinly
• 1 cup of Greek yogurt, plain
• 1 minced garlic clove
• 1 teaspoon dried dill or 1 tablespoon minced fresh dill
• 1 tablespoon of newly squeezed lemon juice
• To taste, add salt and pepper.
• Optional: 1/4 cup finely sliced red onion
• Optional: Half a cup of cherry tomatoes

Guidelines

1. To prepare the cucumbers, wash and finely slice them. Depending on your desire, you may peel the cucumbers all the way through or only half of the way through.
2. Combine Greek yogurt, lemon juice, chopped dill, and minced garlic in a medium-sized bowl. Blend until completely smooth. Season with salt and pepper to taste.
3. Add the cucumber slices to a large mixing basin. Once the cucumbers are fully coated, pour the yogurt dressing over them and toss again.
4. Top the salad with the cherry tomatoes cut in half and the red onion, thinly sliced. Gently stir to incorporate.
5. Cover the salad and chill it in the refrigerator for at least half an hour before serving to enable the flavors to blend. Serve cold as a cool accompaniment.

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2. Cucumber Gazpacho

Ingredients 

• 4 Large cucumbers, thinly sliced and peeled
• 1 small, finely sliced green bell pepper
• 2 minced garlic cloves
• 1 small red onion, coarsely sliced
• 1 cup of Greek yogurt, plain
• 1/4 cup olive oil
• 1/4 cup vinegar made from white wine
• 1 tbsp of dried dill or two teaspoons of freshly chopped dill
• To taste, add salt and pepper.
• Diced avocado (one optional garnish)
• Fresh dill sprigs (garnish optional)

Guidelines

1. Peel, wash, and coarsely cut the cucumbers. Cut the red onion and green bell pepper into rough pieces. Dice the garlic.
2. The components should be combined in a food processor or blender, along with chopped cucumbers, green bell pepper, garlic, red onion, Greek yogurt, olive oil, white wine vinegar, and chopped dill. Process until smooth.
3. To adjust for flavor, add salt and pepper and quickly blend to combine.
4. To ensure the soup is adequately cooled, chill it in the refrigerator for at least two hours after transferring it to a big bowl or pitcher and covering it. This enables the soup to be served chilled and the flavors to mingle.
5. Give the gazpacho a vigorous stir just before serving to guarantee an even consistency.

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3. Cucumber Sushi Rolls

Ingredients

• 2 Large cucumbers, thinly sliced
• 2  cups of cooked and chilled sushi rice
• 4 nori (seaweed) sheets
• 1 tsp rice vinegar
• 1 tsp sugar
• ½ tsp of salt
• To dip in, use soy sauce
• Ginger pickled (optional)
• Wasabi is optional.

Add-on Fillings

• Sliced avocado
• Sticks of crab
• Carrots with cream cheese slices cut into juliennes
• Slices of lightly smoked salmon

Guidelines

1. Prepare sushi rice as directed on the package. After cooking, transfer to a big bowl. Combine rice vinegar, sugar, and salt in a small bowl and stir until well combined. Pour the mixture over the rice and gently fold to blend. Let the rice cool until it reaches room temperature.
2. Place a bamboo sushi mat on a spotless surface and cover it with plastic wrap to keep it from sticking. Arrange a nori sheet on the bamboo mat, shiny side down.
3. Wet your hands to prevent them from sticking. Use a handful of sushi rice to cover the nori evenly, leaving a 1-inch border around the top.
4. Place the cucumber strips horizontally across the rice’s middle. Top the cucumber with optional contents, such as avocado, smoked salmon, crab, carrot, or cream cheese.
5. To maintain the roll’s tightness, lift the edge of the bamboo mat nearest to you and fold it over the filling with gentle pressure. Keep rolling, shaping, and compressing the roll with the mat until the end. Dab a little water on the exposed nori edge to seal the roll.
6. Cut the sushi roll into six to eight pieces using a sharp knife. Wipe the knife between cuts with a moist towel to guarantee clean slices. Place the pieces of sushi on a serving platter.
7. Accompany with soy sauce for dipping. For added taste, place a little wasabi and pickled ginger on the side.

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4. Cucumber Salsa

Ingredients

• 2 large cucumbers, chopped and peeled
• 1 small red onion, cut finely
• Diced 1 or 2 medium tomatoes
• 1/4 cup finely chopped fresh cilantro; 1 minced, seeded jalapeño (optional for heat)
• 1 tbsp of lime juice
• 1 tbsp of olive oil
• To taste, add salt and pepper.

Guidelines

1. After peeling, chop the cucumbers. Dice the tomatoes and finely cut the red onion. Mince and seed the jalapeño, if using.
2. Combine the diced cucumbers, tomatoes, red onion, and minced jalapeño in a large mixing basin. Add the chopped cilantro.
3. Pour olive oil and lime juice over the combination of vegetables. Season with salt and pepper.
4. Toss the salsa gently to incorporate all of the ingredients. Refrigerate for at least half an hour to allow the flavors to combine for optimal outcomes.
5. To disperse the liquids, stir the salsa before serving.

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5. Thai Cucumber Salad

Ingredients

• 2 large cucumbers cut thinly
• 1/4 cup of red onion, thinly sliced
• 1/4 cup of carrots, shredded
• 1/4 cup of freshly chopped cilantro
• 1/4 cup chopped toasted peanuts (for crunch)
• 1/4 cup vinegar made from rice
• 2 tsp sugar
• 1 spoonful of soy sauce
• 1 tbsp of fish sauce (or more soy sauce if you’re vegetarian)
• 1 or 2 finely chopped Thai bird chilies (modify to taste)
• 1 minced garlic clove
• 1 tbsp of lime juice

Guidelines

1. Peel and cut the cucumbers into thin slices. Cut the carrots into shreds and slice the red onion.
2. Rice vinegar, sugar, fish sauce, soy sauce, lime juice, chopped garlic, and sliced Thai bird chilies should all be combined in a small bowl and whisked until the sugar dissolves.
3. Combine the shredded carrots, red onion, and cucumber slices in a large mixing basin. After pouring the dressing over the veggies, toss to ensure uniform coating.
4. Let the salad sit for at least fifteen minutes to allow the flavors to mingle. If using, add some freshly chopped cilantro and toasted peanuts right before serving.
5. Serve as a cool side dish, chilled or at room temperature.

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6. Cucumber Smoothie

Ingredients 

• 1 large cucumber, sliced and peeled
• 1 cup of kale or spinach, optional for extra greens
• 1 cup of Greek or coconut yogurt
• 1/2 cup of frozen or fresh pineapple chunks
• 1 banana
• 1 tbsp of maple syrup or honey, adjusted to taste
• 1/2 cup of water, or more if necessary, coconut water
• Cubes of ice (optional)

Guidelines

1. After peeling, cut the cucumber into smaller pieces. Wash and cut the kale or spinach, if using. After peeling the banana, measure the pineapple pieces.
2. Blend the diced cucumber, banana, Greek yogurt, pineapple pieces, chopped spinach or kale (if using), and honey or maple syrup in a blender.
3. Blend until smooth after adding the water or coconut water. If you want your texture thicker and colder, add some ice cubes.
4. If the smoothie is too thick, add extra water or coconut water for consistency. Blend one more time until everything is fully integrated.
5. For the freshest flavor, pour the smoothie into glasses and consume right away.

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7. Bruschetta with Cucumber and Tomatoes 

Ingredients

• 1 large cucumber, chopped
• 2 cups of halved cherry or grape tomatoes
• 1/4 cup of coarsely chopped red onion
• 1/4 cup finely chopped fresh basil
• 1/2 tsp balsamic vinegar
• 1 tbsp of olive oil
• To taste, add salt and pepper.
• 1 baguette, cut into pieces measuring 1/2 inch
• 1 clove of garlic, cut in half (optional for applying to the bread)

Guidelines

1. Combine diced cucumber, chopped red onion, split tomatoes, and fresh basil in a medium bowl.
2. Drizzle with olive oil and balsamic vinegar. To taste, add salt and pepper for seasoning. Gently stir to incorporate. Let the mixture sit for ten to fifteen minutes to let the flavors merge.
3. Set the oven to 400°F or 200°C. Place the pieces of baguette on a baking sheet. Toast the bread for five to seven minutes, or until it’s golden and crisp. For added taste, you might choose to massage the heated bread with the cut side of a garlic clove.
4. To preserve the bread’s crispness, spoon the cucumber and tomato mixture onto the toasted baguette pieces right before serving.
5. Serve the bruschetta immediately after arranging it on a serving plate.

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Beyond The Pickle Jar: Celebrate Cucumbers In Every Dish!

Cucumbers are so flexible that they work well for much more than pickles. There are countless ways to savor this nourishing vegetable, from crisp salads and fiery salsas to soothing smoothies. Find out which cucumber foods are your favorites by trying these recipes.

Instead of letting your cucumbers wither in the jar, let them shine in these delicious recipes! 

Have fun trying new things in the kitchen!