1,027 cucumber recipes

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Greek-style chicken gyros pizza on a crisp crust with minted sour cream sauce, Monterey Jack, Roma tomatoes, cucumber, and crumbled feta. A bright, Mediterranean spin on pizza night.

Homemade gyro meat packed with garlic, oregano, and cumin, grilled on skewers over hot coals and tucked into warm pita with a cool yogurt-cucumber tzatziki. Diabetic-friendly Greek street food you can make in your own backyard.

Pickled red beets in a sweet brown sugar and vinegar brine. Old-school canning recipe that yields jewel-toned jars perfect for sandwiches, salads, and holiday relish trays.

Pickled rosebuds preserved in white wine vinegar and sugar for one month. A floral, tangy garnish for salads, sandwiches, and cheese boards.

Thai chicken salad with dried California figs, cantaloupe, cucumber, and fresh mint in a lime-honey-ginger dressing. A low-fat main dish salad with sweet, spicy, and tangy flavors.

Water-bath canned pickled bell peppers with a simple vinegar and salt brine. Shelf-stable pantry pickles that put a year of summer color on the table.

Pickled nasturtium seeds: the frugal gardener's homemade caper substitute, brined in spiced white wine vinegar with shallots, tarragon, and horseradish. Peppery, briny, and completely free.

Bread-and-butter pickled zucchini turns a garden glut into 36 sweet-tart jars. Mustard seed, celery seed, and turmeric build the classic bread-and-butter spice profile around sliced zucchini and onion.

Sweet dill pickles made by transforming store-bought dills into garlicky sweet pickles with a vinegar-sugar brine. Southern bread-and-butter style shortcut.

Quick pickled green peppers with garlic and bay leaves in a simple vinegar brine. Pack into canning jars for a crunchy, tangy condiment that lasts for months.

Pickled shallots in red wine vinegar with bay leaf and thyme. Crunchy, rosy-pink no-cook refrigerator pickle that brightens salads, sandwiches, and cheese boards.

Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.

Homemade pickled Jerusalem artichokes (sunchokes) with dill, caraway, mustard seed, garlic, and chili peppers. A crunchy, tangy canning project for preserving your fall or early spring harvest.

Marinated olives infused with warm olive oil, crushed fennel seeds, bay leaves, garlic, and fresh lemon peel. A 24-hour Mediterranean appetizer that beats any deli counter version.