Skip to content

Type what you have

Cook with

cucumber ×
Fried Cucumbers
Snack American

Fried Cucumbers

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat the vegetable oil in a large heavy skillet over medium high heat. Line a plate with a paper towel; set aside.
  2. 2 Roll the cucumber slices in the cornmeal. Fry the slices in the hot oil, a few at a time, until golden brown, about 2 minutes per side. Transfer the cucumbers to the prepared plate; sprinkle with salt to serve.

By Carmen

Homemade Refrigerator Pickles
Snack American

Homemade Refrigerator Pickles

4.6

Prep
25 min
Cook
15 min
Total
1480 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect several canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Boil until sugar dissolves, about 10 minutes.
  4. 4 Place cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour brine over top and toss vegetables for several minutes.
  5. 5 Transfer vegetables and brine to the sterilized jars; don't worry if the brine doesn't cover the vegetables. Refrigerate for 1 to 4 days before eating.

By dcbeck46

Million-Dollar Pickles
Snack American

Million-Dollar Pickles

4.1

Prep
25 min
Cook
5 min
Total
390 min

Instructions

  1. 1 Place cucumbers, onions, and pickling spice in a large bowl; add water. Cover the bowl; set aside for 6 to 8 hours, or overnight.
  2. 2 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm, soapy water.
  3. 3 Drain liquid from cucumber mixture; transfer cucumbers, onions, and any pickling spice to a large saucepan. Add sugar, turmeric, and celery seeds; pour in vinegar, adjusting the amount if needed to cover everything. Bring to a boil.
  4. 4 Pack pickles into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Cool to room temperature, then store in the refrigerator.

By Donna

Lazy Housewife Pickles
Snack American

Lazy Housewife Pickles

4.7

Prep
15 min
Cook
Total
10095 min

Instructions

  1. 1 Divide cucumbers and onion between two 1-quart jars with lids.
  2. 2 Combine sugar, vinegar, salt, mustard seeds, celery seeds, and turmeric in a bowl until sugar and salt have dissolved; pour evenly over cucumbers and onions. Cover jars with lids. Refrigerate before serving for 1 week.

By clover

Christmas Red Pickles
Snack American

Christmas Red Pickles

4.8

Prep
40 min
Cook
155 min
Total
3015 min

Instructions

  1. 1 Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
  2. 2 Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
  3. 3 Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
  4. 4 Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
  5. 5 Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 to 20 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By bobbi s

Roasted Garlic Tzatziki
Snack Greek

Roasted Garlic Tzatziki

4.4

Prep
15 min
Cook
Total
1455 min

Instructions

  1. 1 Place yogurt in a paper coffee filter, paper towels, or 4 layers of cheesecloth set in a strainer or colander set over a bowl. Strain yogurt in the refrigerator for 24 hours.
  2. 2 Peel and grate cucumber; squeeze out excess water and place into a bowl. Add strained yogurt, mint, garlic purée, lemon juice, and olive oil; stir to combine. Season with salt; chill before serving.

By Diana Moutsopoulos

Bread and Butter Pickles
Snack American

Bread and Butter Pickles

4.8

Prep
60 min
Cook
30 min
Total
270 min

Instructions

  1. 1 Mix cucumbers, onions, green bell peppers, garlic, and salt together in a large bowl. Allow to stand approximately 3 hours.
  2. 2 Mix sugar, cider vinegar, mustard seed, turmeric, celery seed, and whole cloves together in a large saucepan; bring to a boil over high heat.
  3. 3 Drain any liquid from the cucumber mixture. Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly before the combined mixture comes to a boil.
  4. 4 Transfer into sterile screw-top jars; seal and chill in the refrigerator until ready to serve.
  5. 5 Enjoy!

By David

Crisp Bread and Butter Pickles
Snack American

Crisp Bread and Butter Pickles

4.8

Prep
30 min
Cook
20 min
Total
860 min

Instructions

  1. 1 Immerse the pint jars in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine cucumbers and onions in a large bowl, layering with canning salt: cover with ice cubes. Let stand for 1 hour and 30 minutes. Drain; rinse; drain again and set aside.
  3. 3 Combine vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large pot; bring to a boil. Add drained cucumbers and onions; return to a boil.
  4. 4 Pack cucumber mixture and liquid into the hot, sterilized jars, filling to within 1/2 inch of the top. Add rounded 1/8 teaspoon pickle crisp granules to each jar. Remove air bubbles. Top with the lids and screw the rings on tightly.
  5. 5 Process in a boiling-water canner for 10 minutes, adjusting for altitude.
  6. 6 Remove the jars from the canner and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Ball

Cucumber Nut Bread
Snack American

Cucumber Nut Bread

4.7

Prep
15 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
  2. 2 Place shredded cucumbers into a colander and let drain for about 30 minutes.
  3. 3 Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
  4. 4 Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

By Marcella

Tzatziki VII
Pantry Middle Eastern

Tzatziki VII

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
  2. 2 Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
  3. 3 Peel and mince garlic.
  4. 4 In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.

By Patricia J

Lebanese Rubbed Salad
Lunch Middle Eastern

Lebanese Rubbed Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the salad greens in a large bowl. Add the cucumber, garlic, cherry tomatoes, and Feta cheese. Sprinkle with salt and pepper, toss to blend. Drizzle with vinegar and olive oil.
  2. 2 Using clean hands (all rings removed), rub the salad ingredients together for 2 minutes to thoroughly work the oil, vinegar, and seasonings into the greens.

By Katie Stewart

Masht-o Khiyaar (Persian Cucumber Salad with Sultanas and Walnuts)
Dinner Middle Eastern

Masht-o Khiyaar (Persian Cucumber Salad with Sultanas and Walnuts)

4.5

Prep
10 min
Cook
Total
90 min

Instructions

  1. 1 Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
  2. 2 Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
  3. 3 Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.

By Afiyet_olson

Iraqi Sumac Salad (Summag Salad)
Lunch Middle Eastern

Iraqi Sumac Salad (Summag Salad)

5.0

Prep
15 min
Cook
Total
30 min

Instructions

  1. 1 Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
  2. 2 Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
  3. 3 Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

By France Cevallos

Toasted Buckwheat Tabbouleh
Dinner Middle Eastern

Toasted Buckwheat Tabbouleh

4.1

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
  2. 2 Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
  3. 3 Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

By Cassie

Middle Eastern Tomato Salad
Lunch Middle Eastern

Middle Eastern Tomato Salad

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place diced cucumber into a colander and sprinkle with 1 teaspoon salt; allow to drain for about 15 minutes.
  2. 2 Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice; season with salt and black pepper. Serve immediately.

By mjkitty96

Tabbouleh III
Side Dish Middle Eastern

Tabbouleh III

4.4

Prep
45 min
Cook
Total
285 min

Instructions

  1. 1 Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
  2. 2 In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

By Katherine Denning

Cold Yogurt Soup (Abdoogh Khiar)
Lunch Middle Eastern

Cold Yogurt Soup (Abdoogh Khiar)

5.0

Prep
20 min
Cook
Total
25 min

Instructions

  1. 1 Combine yogurt, 2 teaspoons dried mint, and salt in a blender; purée with enough of the 2 cups water to create a smooth, thin soup. It will thicken somewhat when bread is added.
  2. 2 Divide cucumbers, ½ cup fresh mint, parsley, raisins, and walnuts among four bowls.
  3. 3 Divide yogurt mixture among four bowls.
  4. 4 Top with rose petals; add a few ice cubes to each bowl.
  5. 5 Tear bread into small pieces; add some to each bowl. Let bread soak before serving cold, 5 to 7 minutes.

By Shadi HasanzadeNemati

Farro Tabbouleh
Lunch Middle Eastern

Farro Tabbouleh

5.0

Prep
5 min
Cook
35 min
Total
220 min

Instructions

  1. 1 Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain; cool.
  2. 2 Combine parsley and mint in the bowl of a food processor; pulse until finely chopped. Transfer to a bowl. Add farro, tomato, cucumber, onion, olive oil, lemon juice, salt, and black pepper; toss lightly. Refrigerate before servings, 3 to 4 hours.

By Kim's Cooking Now

Quinoa Tabbouleh
Side Dish Middle Eastern

Quinoa Tabbouleh

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  2. 2 Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.

By SYNEVA B

Cucumber Tabbouleh
Side Dish Middle Eastern

Cucumber Tabbouleh

4.5

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
  2. 2 Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

By jen

Fatoosh
Lunch Middle Eastern

Fatoosh

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from the oven, and break into bite-sized pieces.
  3. 3 In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
  4. 4 In a small bowl, mix parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over pita mixture, and toss just before serving.

By Winna

Arabic Fattoush Salad
Lunch Middle Eastern

Arabic Fattoush Salad

4.7

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Working in batches, fry pita pieces in hot oil until golden brown on both sides. Blot dry with paper towels and set aside.
  2. 2 Combine cucumber, tomatoes, parsley, mint, red onion, olive oil, lemon juice, sumac, garlic, kosher salt, and ground black pepper in a large serving bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater to serve.

By Sonja Taha