Too Many Cucumbers: 10 Ideas on How to Use Your Excess Summer Cucumbers
HELP! The cucumbers have taken over!!
Utah peak season has spoken, and it said “here’s 47 more cucumbers than any human reasonably needs.” My counter looks like a green invasion. My fridge is full. I’m pretty sure one just winked at me.
So here’s the official “What the heck do I do with all these cucumbers” survival list:
1. Eat them like apples while standing over the sink like a raccoon
2. Make so much refrigerator pickle that your family starts hiding the jars
3. Cucumber water… then cucumber lemonade… then just straight cucumber juice at this point
4. Tzatziki until the Greek gods themselves file a restraining order
5. Cold cucumber soup that you pretend is fancy but is really just blended garden overflow
6. Face masks, foot soaks, and whatever spa treatment lets you feel productive while the pile shrinks
7. Cucumber boats stuffed with literally anything so it feels like a meal
8. Gift bags for every neighbor, coworker, and person who makes eye contact
9. Relish. Gallons of it. Future you will either thank present you or cry
10. Accept that some of them are going to the chickens / compost / the great cucumber beyond
Are YOU drowning in cucumbers? We hope our strategy helps you out! Misery (and fridge space) loves company!
Some Recipes from Our List
It’s easy to incorporate these recipes into mealtime this summer that feature electrolyte-rich, healthy ingredients:
Tzatziki
SECRET TIP to MAKING THE PERFECT TZATZIKI:
SQUEEZE as much water as you can out of the grated cucumber with a clean cotton dish towel. This keeps the dip from separating and helps create the perfect Med-texture.
No-cook, 15 minutes | Serves 4-5
- 1/2 cup finely grated cucumber
- 1 cup thick whole milk Greek yogurt
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, freshly grated
- 1/4 teaspoon sea salt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
Optional: garnish with olive oil, sprigs of dill and mint, and freshly cracked peppercorns
Instructions: Place the grated cucumber on a towel and squeeze the water from it. Then combine all the ingredients in a medium bowl and keep chilled until ready to serve.
Enjoy with fresh pita, pita chips, veggies, on a sandwich (or gyro!), with a tabbouleh or couscous salad, or with your fab falafel! (Honestly, what CAN’T you put tzatziki on??)
Easy Refrigerator Pickles
18 Servings | 25 Minutes
- 12 cucumbers
- 4 cups of water
- 2 cups of white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
- 1 bunch fresh dill (amount can vary depending on preference, remove any thick stems)
- 1 tablespoon peppercorns (about 10 peppercorns per jar)
- 1 head garlic
Optional: add heat and / or additional flavor with dried red pepper flakes, celery seeds, or mustard seeds. Smashed, fresh garlic cloves add savory depth, or try sugar or honey to balance the tang of the vinegar. Sliced onion or shallots give extra sweetness and savory.
Instructions: Prepare your ingredients. Thoroughly wash the cucumbers and slice them about 1/4″ thick slices or spears.
Sanitize mason jars by running them through the dishwasher.
Prepare brine: To make the brine, combine 4 cups water, 2 cups white vinegar, 2 tablespoons kosher salt, and 1 teaspoon sugar in a medium saucepan. Bring the mixture to a boil and swirl the pan to ensure the sugar and salt dissolve. Remove the pan from heat and cool to room temperature.
Make the pickles: Layer prepared cucumbers with 1 bunch fresh dill, smashed 1 head garlic, and 1 tablespoon peppercorn kernels in the jars.
Do not pack them super tight, you need room for the brine.
Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator.
The flavor is best if stored for at least one week, but they can be eaten at any time.
Pickles will last about 4-6 weeks in the refrigerator. Makes 3 quart jars.
The intensity of the garlic impacts the intensity of the pickles. If your garlic is strong, use less if you are sensitive to the taste.
Other Ideas:
These refreshing recipes are perfect for your “too many cucumbers” emergencies AND for hot days. Simple and delicious!
Cucumber Water (super simple)
1. Wash 1 large cucumber and slice it into thin rounds.
2. Add the slices to a pitcher of cold water (about 6–8 cups).
3. Optional: add a few lemon slices or fresh mint leaves for extra flavor.
4. Refrigerate for at least 1 hour (or overnight) so the cucumber infuses.
5. Serve over ice. Keeps in the fridge for 2–3 days.
Cucumber Lemonade
- Juice 4–5 lemons (about ¾–1 cup juice).
- In a pitcher, combine the lemon juice with ⅓–½ cup sugar or honey and stir until dissolved.
3. Add 1 thinly sliced cucumber and 4–5 cups cold water.
4. Stir well, then refrigerate for 30–60 minutes.
5. Taste and adjust sweetness or water as needed. Serve over ice with extra cucumber and lemon slices.
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