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Cucumber Recipes

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880 recipes

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Pickled Cherries with Hyssop

Pickled cherries with hyssop: fresh cherries packed in red wine vinegar brine with fresh hyssop sprigs, then water-bath processed for shelf-stable jars. Tart, floral, herbal, and a stunning partner for cheese boards, roast duck, or cocktails.

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Pickled Chilies

Mexican-style pickled jalapeno chilies blistered then packed with carrot, onion, and garlic in a vinegar brine sealed with olive oil. Taqueria-style escabeche for the pantry.

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Pickled Green Beans with Savory

For those who love the taste of green beans, you will love this savory side dish that is very easy to make.

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Pickled Rosebuds

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

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Pickled Shallots

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.

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Pickled Spring Garlic

Pickled spring garlic in vinegar and sweetened soy sauce, Korean-style. Slow ferment that mellows young garlic into tender, savory cloves perfect for rice bowls and grilled meats.

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Piquant Salmon Rolls

These scrumptious salmon rolls can be served plain or can accompany any meal you prepare for dinner.

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Pita Pizza Wedges

Pita pizza wedges with smoked turkey, tomato, fresh basil, diced cucumber, and melty cheddar. A clever split-pita sandwich that travels well in a lunch box.

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Pon Pon Shredded Chicken

Pon pon shredded chicken, the classic Sichuan cold dish: poached chicken shredded by mallet or hand, served over bean paste strips with a peanut butter, sesame, and chili oil dressing.

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Pungent French Roll Salad Sandwich

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

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Refreshing Cold Cucumber Soup

Korean cold cucumber soup combines paper-thin cucumbers, soy sauce, vinegar, and toasted sesame in chilled chicken broth. The hour-long marinade pulls flavor into every slice for a clean, bracing summer starter.

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Rice Pilaf with Peas

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

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Rice Summer Salad

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

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Ripe Cucumber Catsup

Old-fashioned ripe cucumber catsup made with overripe cucumbers, vinegar, sugar, cinnamon, and cloves. A heritage condiment perfect for using up end-of-season garden cucumbers.

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Roberta's Dill Pickles

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

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Salmon Slices Baked in Cream

Salmon baked in cream with bay leaf, cloves, thyme, and onion, then served with a silky cream sauce finished with lemon juice. An elegant old-school French-style fish dish with a rich, aromatic sauce.