Type what you have

Ingredients

• ✓ cucumber
• vegetable oil
• cornmeal
• salt

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

Ingredients

• ✓ cucumber
• watermelon
• red grape
• cherry
• feta cheese
• mint

Instructions

1. 1 Arrange watermelon on large plate or cutting board. Sprinkle with desired toppings. Cut into wedges to serve.

By Target Test Kitchen

Ingredients

• ✓ cucumber
• salt
• white sugar
• red onion
• green bell pepper
• cider vinegar
• celery seed

Instructions

1. 1 Combine cucumbers and salt in a large bowl; set aside for 1 hour. Do not drain mixture.
2. 2 Stir sugar, onion, bell pepper, vinegar, and celery seeds into cucumber mixture; mix well. Cover the bowl; refrigerate.

By Gary Royse

Ingredients

• ✓ cucumber
• white vinegar
• white sugar
• salt
• onion
• green bell pepper

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

Ingredients

• ✓ cucumber
• onion
• pickling spice
• water
• white sugar
• turmeric
• celery seed
• white vinegar

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

Ingredients

• ✓ cucumber
• onion
• white sugar
• vinegar
• salt
• mustard seed
• celery seed
• turmeric

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

Ingredients

• ✓ cucumber
• pickling lime
• white vinegar
• red food coloring
• alum
• white sugar
• water
• cinnamon red hot candy
• cinnamon stick

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

Ingredients

• ✓ cucumber
• greek yogurt
• mint
• garlic puree
• lemon juice
• olive oil
• salt

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

Ingredients

• ✓ cucumber
• onion
• green bell pepper
• garlic
• salt
• white sugar
• cider vinegar
• mustard seed
• turmeric
• celery seed
• clove

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

Ingredients

• ✓ cucumber
• jar
• lid
• band
• onion
• canning salt
• vinegar
• sugar
• mustard seed
• turmeric
• celery seed
• ginger
• peppercorn
• pickle crisp granules

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

Ingredients

• ✓ cucumber
• cooking spray
• egg
• vegetable oil
• white sugar
• vanilla extract
• pecan
• all-purpose flour
• cinnamon
• baking soda
• salt
• baking powder
• nutmeg
• clove

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

Ingredients

• ✓ cucumber
• brown rice
• nori
• bamboo mat
• carrot

Instructions

1. 1 Place cooked rice in a microwave-safe bowl and cover partially. Microwave on high until hot, about 1 minute.
2. 2 Place 1 nori sheet on the bamboo mat. Spread 1/2 of the rice evenly on nori sheet, using a little water on your hands or a spoon to keep rice from sticking. Place 1/2 of the cucumber and carrot slices on the top half of the rice, and roll nori sheet around rice and veggies, using the bamboo mat to help. Repeat with remaining nori sheet, rice, and veggies.
3. 3 Cut each roll into 6 small pieces and put them in the refrigerator until cool, about 20 minutes.

By papebj

Ingredients

• ✓ cucumber
• salt
• scallion
• rice vinegar
• garlic
• ginger
• chile oil
• chile powder
• sugar
• fish sauce

Instructions

1. 1 Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
2. 2 Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
3. 3 Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

By Eric

Ingredients

• ✓ cucumber
• carrot
• rice wine vinegar
• sugar
• ginger
• salt

Instructions

1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Ingredients

• ✓ cucumber
• rice paper
• rice vermicelli
• chicken
• mint
• tzatziki sauce

Instructions

1. 1 Fill a 9-inch pie plate with warm water. Dip 1 rice paper into water. Transfer to a work surface and let stand for a few seconds to soften.
2. 2 Snip cooked rice vermicelli and arrange 3 tablespoons vermicelli across the lower 1/3 of softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press the bottom edge of rice paper over filling, tucking it underneath while rolling away from you. Fold in the sides and continue to roll up tightly. Repeat with remaining ingredients.

By Caitlyn Diimig, RD

Ingredients

• ✓ cucumber
• cooking spray
• firm tofu
• spring roll wrapper
• broccoli slaw
• thai peanut sauce

Instructions

1. 1 Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
2. 2 Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
3. 3 Serve rolls with peanut sauce.

By Elise Wolff Goldstein

Ingredients

• ✓ cucumber
• rice vinegar
• thai sweet chili sauce
• sesame oil
• white sugar
• granulated garlic
• salt
• green onion

Instructions

1. 1 Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
2. 2 Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

By maryelle

Ingredients

• ✓ cucumber
• white sugar
• water
• white vinegar
• salt
• red onion

Instructions

1. 1 Whisk sugar, hot water, vinegar, and salt together in a bowl until sugar dissolved; stir in cucumber and onion. Refrigerate at least 1 hour to soften vegetables and reduce onion pungency.

By PRACTICINGJOY

Ingredients

• ✓ cucumber
• salt
• rice wine vinegar
• sesame oil
• soy sauce
• sugar
• sesame seed

Instructions

1. 1 Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
2. 2 Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
3. 3 Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

By Carol Castellucci Miller

Ingredients

• ✓ cucumber
• medium grain white rice
• water
• imitation crabmeat
• avocado
• teriyaki sauce
• black sesame seed

Instructions

1. 1 Rinse rice 3 times. Place in a saucepan and add water; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, 15 to 20 minutes.
2. 2 Divide ingredients evenly and layer onto 4 plates as follows: rice, crab, cucumber slices, and avocado slices. Drizzle teriyaki over each plate and sprinkle with sesame seeds.

By Erin Pierson Barton

Ingredients

• ✓ cucumber
• small seashell pasta
• onion
• green bell pepper
• pimento pepper
• tomato soup
• white sugar
• cider vinegar
• vegetable oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
2. 2 Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
3. 3 Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

By misty

Ingredients

• ✓ cucumber
• salt
• soy sauce
• sugar
• garlic
• rice vinegar
• sesame oil
• chili oil
• red pepper flakes

Instructions

1. 1 Place cucumbers into a colander and sprinkle with salt. Allow to drain for at least 30 minutes. Shake off excess liquid but do not rinse cucumbers.
2. 2 Meanwhile, make the Asian dressing: Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, and red pepper flakes together in a salad bowl.
3. 3 Add cucumbers to dressing; stir to coat evenly. Chill the salad before serving.

By JOSIE

Ingredients

• ✓ cucumber
• vegetable oil
• green onion
• chicken broth
• lemon juice
• sugar
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a soup pot over medium heat; cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.
2. 2 Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.

By Kristen Langford

Ingredients

• ✓ cucumber
• salt
• rice vinegar
• white sugar
• sesame oil
• garlic
• ginger root
• sesame seed
• red chile pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place cucumber slices in a colander and sprinkle with salt; set aside to drain while you prepare the remaining ingredients.
3. 3 Whisk vinegar and sugar together in a small bowl until sugar is dissolved; stir in sesame oil, garlic, ginger, and sesame seeds.
4. 4 Rinse salt off cucumber slices by running under cold water; place in a large bowl.
5. 5 Add sliced red chili peppers and vinegar dressing; toss to coat. Cover and refrigerate the salad until ready to serve. This salad tastes best on the day it is made.
6. 6 Enjoy!

By sandradxb

Ingredients

• ✓ cucumber
• rice vinegar
• lime juice
• white sugar
• tomato
• red onion
• cilantro
• peanut

Instructions

1. 1 Make the dressing: Stir vinegar, lime juice, and sugar together in a small bowl until sugar dissolves.
2. 2 Make the salad: Hold cucumber upright and use a peeler to remove strips of peel lengthwise, making a pattern of peeled and unpeeled strips all the way around for a decorative effect. Cut cucumber in half lengthwise, then thinly slice each half.
3. 3 Place cucumber into a salad bowl with tomatoes and red onion; mix to combine. Pour dressing over salad and mix until well combined. Cover and refrigerate for at least 30 minutes.
4. 4 Just before serving, stir cilantro into salad and sprinkle chopped peanuts over top.

By Sherriel

Ingredients

• ✓ cucumber
• imitation crabmeat
• mayonnaise
• sriracha sauce
• rice paper wrapper
• carrot
• green onion
• avocado

Instructions

1. 1 Shred crabmeat using 2 forks or a food processor.
2. 2 Combine crabmeat, mayonnaise, and Sriracha sauce in a small bowl.
3. 3 Add 2 inches hot water to a shallow bowl. Dip 1 rice paper wrapper into water to soften, about 3 seconds; transfer to a wooden cutting board or a clean, moist dish towel. Layer 1/4 each carrot, green onion, avocado, cucumber, and crabmeat mixture on bottom third of rice paper.
4. 4 Pull bottom of rice paper over filling; fold sides of wrapper in, using your fingers to prevent filling from spilling out sides. Continue rolling tightly to enclose filling. Place roll seam-side down on a plate. Repeat with remaining rice papers, carrot, green onion, avocado, cucumber, and crabmeat mixture.

By Christy Blaker

Ingredients

• ✓ cucumber
• kosher salt
• sugar
• garlic
• rice vinegar
• soy sauce
• sesame oil
• red pepper flakes
• sesame seed

Instructions

1. 1 Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 ½ -inch wide slices. Transfer to a strainer set over a bowl.
2. 2 Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
3. 3 To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
4. 4 Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.
5. 5 When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.

By John Mitzewich

Ingredients

• ✓ cucumber
• tuna steak
• avocado
• green onion
• red pepper flake
• sesame seed
• lemon juice
• sesame oil
• soy sauce

Instructions

1. 1 In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
2. 2 Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

By JULESKICKS2

Ingredients

• ✓ cucumber
• kombu
• honey
• soy sauce
• ginger
• rice vinegar
• carrot
• sesame seed

Instructions

1. 1 Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until kombu has softened, about 5 minutes. Drain and cool until easily handled, 5 to 10 minutes. Slice rehydrated kombu into thin strips.
2. 2 Whisk honey, soy sauce, ginger, and rice vinegar together in a large bowl. Add kombu, carrots, cucumbers, and sesame seeds; toss to combine. Let sit in the refrigerator until flavors combine, 10 to 15 minutes.

By Tallgirl6234

Ingredients

• ✓ cucumber
• ground beef
• hoisin sauce
• peanut sauce
• lettuce
• carrot
• mint
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
2. 2 Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

By Christine Simon Michener