goodgiver
Senior Cook
I have that many cukes ( so they say ) What can I do with all of them?
498,652 cucumbers
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Andy M.
Certified Pretend Chef
Call a wholesaler and offer him a good deal.
Or you could make pickles, cucumber salads and check another recent thread for recipe suggestions.
Or you could make pickles, cucumber salads and check another recent thread for recipe suggestions.
grumblebee
Contest Winner
The foodbank is always willing to take fresh produce to give out with their food hampers. I know the food bank in my city gets a lot of fresh produce from people that have grown more then they can use. I know its much appreciated!
QSis
Washing Up
The "Cuke", an award-winning drink
Got this drink recipe from another forum. Going to try it Sunday.
You can make a VAT and have a very large party.
Lee
COOK’S NOTE: These “Cukes” must be made at least a half hour ahead to develop their full flavor.
SERVES 6
6 limes, rinsed
1 cup, (packed measure) mint leaves – no stems (plus 6 sprigs for garnish)
3 unwaxed cucumbers, English or hothouse cucumbers are good
1/2 cup, sugar
2 cups, vodka or gin (the recipe creator favors Hendrick’s gin)
sparkling water
Thinly slice 3 of the limes and place the slices in a pitcher. Juice the rest and add the juice to pitcher. Add the mint leaves. Slice 2 of the cucumbers and add them to the pitcher, then add the sugar. Muddle the ingredients (mix and crush slightly to develop flavors). Add the vodka or gin. Place the mixture in the refrigerator to steep for 30 minutes or longer.
Peel the remaining cucumber and cut it length-wise into 6 spears. Fill 6 highball or other large glasses with ice. Strain the mixture from pitcher into each prepared glass. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.
Recipe adapted from Adam Frank’s original (the Summer Cocktail for 2006 winner, see introductory note) The New York Times (June 21, 2006)
Got this drink recipe from another forum. Going to try it Sunday.
You can make a VAT and have a very large party.
Lee
COOK’S NOTE: These “Cukes” must be made at least a half hour ahead to develop their full flavor.
SERVES 6
6 limes, rinsed
1 cup, (packed measure) mint leaves – no stems (plus 6 sprigs for garnish)
3 unwaxed cucumbers, English or hothouse cucumbers are good
1/2 cup, sugar
2 cups, vodka or gin (the recipe creator favors Hendrick’s gin)
sparkling water
Thinly slice 3 of the limes and place the slices in a pitcher. Juice the rest and add the juice to pitcher. Add the mint leaves. Slice 2 of the cucumbers and add them to the pitcher, then add the sugar. Muddle the ingredients (mix and crush slightly to develop flavors). Add the vodka or gin. Place the mixture in the refrigerator to steep for 30 minutes or longer.
Peel the remaining cucumber and cut it length-wise into 6 spears. Fill 6 highball or other large glasses with ice. Strain the mixture from pitcher into each prepared glass. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.
Recipe adapted from Adam Frank’s original (the Summer Cocktail for 2006 winner, see introductory note) The New York Times (June 21, 2006)
Banana Brain
Sous Chef
- Joined
- Apr 28, 2006
- Messages
- 647
God only gave us cucumbers because he also gave us vinegar so that we could pickle them into something that tastes good.
Barbara L
Traveling Welcome Wagon
LOL That is the only way I will even look at a cucumber. I love pickles (both dill and sweet), but I hate cucumbers!Banana Brain said:
Barbara
Piccolina
Executive Chef
What a beautiful idea to suggest Grumblebeegrumblebee said:
First culinary thing that springs to my mind is a whole lot of Greek salad!
Last edited:
erinmself
Senior Cook
you could hold a giant tea party with lots of cucumber sandwhiches.
QSis
Washing Up
QSis said:Got this drink recipe from another forum. Going to try it Sunday.
You can make a VAT and have a very large party.
Lee
COOK’S NOTE: These “Cukes” must be made at least a half hour ahead to develop their full flavor.
SERVES 6
6 limes, rinsed
1 cup, (packed measure) mint leaves – no stems (plus 6 sprigs for garnish)
3 unwaxed cucumbers, English or hothouse cucumbers are good
1/2 cup, sugar
2 cups, vodka or gin (the recipe creator favors Hendrick’s gin)
sparkling water
Thinly slice 3 of the limes and place the slices in a pitcher. Juice the rest and add the juice to pitcher. Add the mint leaves. Slice 2 of the cucumbers and add them to the pitcher, then add the sugar. Muddle the ingredients (mix and crush slightly to develop flavors). Add the vodka or gin. Place the mixture in the refrigerator to steep for 30 minutes or longer.
Peel the remaining cucumber and cut it length-wise into 6 spears. Fill 6 highball or other large glasses with ice. Strain the mixture from pitcher into each prepared glass. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.
Recipe adapted from Adam Frank’s original (the Summer Cocktail for 2006 winner, see introductory note) The New York Times (June 21, 2006)
I did make this drink last weekend and it's delicious! With the cukes, limes, and mint, it's VERY refreshing! I cut the recipe in half.
Lee
OP
OP
goodgiver
Senior Cook
kyles said:
Now your getting the humor in me having so many cukes
thumpershere2
Head Chef
Give them away to who can not have a garden or the food shelf that was mentioned. Most people appriciate the hand outs of fresh veggies. Maybe you could make a trade too.
Constance
Master Chef
My goodness, that's half a million cucumbers! How big is your garden? Who counted all those cukes?
Let's see...you could can dill pickles whole and sliced into chips, bread and butter pickles, and cucumber relish. Then there's cucumbers and onions marinated in white vinigar, salt and sugar as a side dish. And there about as many recipes for cucumber salads as you have cucumbers.
I thing you have enough cukes to eat your fill and give away a bunch, too.
Let's see...you could can dill pickles whole and sliced into chips, bread and butter pickles, and cucumber relish. Then there's cucumbers and onions marinated in white vinigar, salt and sugar as a side dish. And there about as many recipes for cucumber salads as you have cucumbers.
I thing you have enough cukes to eat your fill and give away a bunch, too.
I like this Idea...very different!
I like this, very different!
QSis said:Got this drink recipe from another forum. Going to try it Sunday.
You can make a VAT and have a very large party.
Lee
COOK’S NOTE: These “Cukes” must be made at least a half hour ahead to develop their full flavor.
SERVES 6
6 limes, rinsed
1 cup, (packed measure) mint leaves – no stems (plus 6 sprigs for garnish)
3 unwaxed cucumbers, English or hothouse cucumbers are good
1/2 cup, sugar
2 cups, vodka or gin (the recipe creator favors Hendrick’s gin)
sparkling water
Thinly slice 3 of the limes and place the slices in a pitcher. Juice the rest and add the juice to pitcher. Add the mint leaves. Slice 2 of the cucumbers and add them to the pitcher, then add the sugar. Muddle the ingredients (mix and crush slightly to develop flavors). Add the vodka or gin. Place the mixture in the refrigerator to steep for 30 minutes or longer.
Peel the remaining cucumber and cut it length-wise into 6 spears. Fill 6 highball or other large glasses with ice. Strain the mixture from pitcher into each prepared glass. Top with a splash of sparkling water, garnish each glass with a sprig of mint and a cucumber spear, and serve.
Recipe adapted from Adam Frank’s original (the Summer Cocktail for 2006 winner, see introductory note) The New York Times (June 21, 2006)
I like this, very different!
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