This is the first year we’ve planted cucumbers in our garden. They are doing marvelous. I thinned to about 4 plants and they aren’t quite out of control . Unlike our beans, these vines happily climbed our trellis (an old slatted crib side). Our variety, started by seed, is great for slicing, sandwiches, and refrigerator pickles.
Some of my favorite preparations:
- Pita pockets stuffed with seeded, sliced cucumbers, carrots and lettuce topped with a sour cream dill sauce.
- Yesterday, I’d happily gathered reuben-making items from the grocers only to realize I’d forgotten the sauerkraut when I arrived home. So, I layered some sliced cucumbers in the cold un-reubens to at least give the crunch that was missing without the sauerkraut.
- My sis made an excellent sliced cucumber salad with onions, salt, pepper, cream and fresh dill – if this is too heavy, opt for a more warm-weather friendly vinegar marinade.
- Most often I just grab a freshly washed one and eat it like a carrot – simply perfect.