It’s normally this time of year in July that we have way too many cucumbers and zucchini. I love sharing with the people who live in my area, but most of them have their own gardens and they are sharing some of the same harvests with me. Every year I tell myself to cut down on the number of plants, but I’ve found multiple ways to use these two veggies up quickly. Most of the ways I use are raw, but there are a few of my favorite canning recipes I do yearly included here as well.
First, I took a trip out to the garden this morning to pick some cucumbers and a few zucchini. I had to pause to take a video because all the birds sounded so beautiful this morning. The bees were flying around and pollinating all the flowers.
It’s wonderful to be in nature and to reconnect with our natural environment. It’s too easy to become distanced from nature with our busy lives. All it takes is a trip outside to be grounded again. Even if you’re in the city, you can stop and look up at the sky and just take a deep breath and remind yourself how lucky we are to have this beautiful home we call Earth.
This is a simple salad that uses up a good number of cucumbers quickly. It’s not a super healthy recipe as it does contain mayonnaise, but what you’ll notice is that much of the dressing is left in the bottom of the bowl after all the cucumbers are gone and you’ll need to add more. Here’s the recipe:
5 good size cucumbers
1 cup of mayonnaise
4 tsp. Vinegar
1/4 cup sugar or 1/8 cup honey
1/2 tsp. Dried Dill weed
1/2 tsp. Seasoned salt
Make the dressing first in a large bowl. Mix up all ingredients minus the cucumbers until a nice dressing is made.
Slice the cucumbers and stir them in. It’s that simple!
There’s always dressing left in the bottom, so cut a few more cucumbers afterwards and add them in if you need to. You can also store the dressing in the fridge for later. This is best eaten fresh when the cucumbers are crunchy. Yum!
Now if you want, you can use a processor to slice the cucumbers. It’s not necessary, but nice if you’re making a huge batch.
Set the blade to the thickest slicing.
Pile in the cucumbers by standing them straight up, and push them down through the blade as it’s turning.
Perfectly sliced cucumbers!
If you’re interested in buying a processor, I would recommend the Cuisinart 14 Cup Processor. It’s a real workhorse and has worked well for me for years. I’ve even made nut butters in it. You get a shredding tool, slicing tool, and more.
Sometimes if the cucumbers are really large, you can slice them again. It really doesn’t matter.
Continue for more recipes!
Spiralized Cucumber -or- Zucchini Salad
I absolutely LOVE this salad. It’s so simple and you’ll be pleased with the results. No cooking required!
For this one, you need a spiral slicer or spiralizer. Here’s a similar one that you can get fairly cheap on Amazon. For this tool I’ve used, cucumbers, zucchini, beets, carrots, onion, and even butternut squash. This has to be my MOST favorite manual raw food kitchen tool that I own.
It has 3 separate blades. One for large noodles, one for regular noodles and a flat/ribbon slicer. The one I’ve most used is the regular noodle blade and that’s the one we’re using today.
All you need to do is chop off the ends of your cucumbers and zucchini. Then, chop them in half.
Insert the cucumber or zucchini onto the spokes and push it into the blade while turning the handle.
I used two regular sized cucumbers and a zucchini and got over 8 cups of noodles. This is enough for about 3-4 generous salads. Here’s one I made a while back that’s just a simple zucchini salad with cucumber slices,cherry tomatoes, onions and seeds.
Super healthy and so easy. You’ll love this…
Cucumber -or- Zucchini Relish
These two recipes come from my most favorite canning book. Here it is below. To add this book to Goodreads, just click the cover.
My Review for this book:
This is my go to canning book that has many of my favorite canning recipes that I use yearly including jams, jellies, relish, pickles, soups, sauces and more. It’s nearly the only canning book I need to can whatever recipes I want to have throughout the year. The directions are simple. This complete book of home preserving contains recipes for water bath canning and pressure canning with safety information for both methods.
These are my most favorite relish recipes that I make every year. These are simple recipes that don’t take long and will store for a few years in the cabinet. People LOVE both of these relishes.
Zesty Zucchini Relish
It’s so beautiful in the jar and delicious! You can’t even tell it’s made with cucumbers.
I make a ton of this every year. It’s great to give away as gifts!
Cucumber Juice- Extremely hydrating!
Cucumbers have a high content of water and contain copper, vitamin K, silica, vitamin A, vitamin C, potassium, and chlorophyll. This juice is SUPER hydrating which is something that can benefit everyone. You’ll mainly get juice with barely any pulp.
Rinse your cucumbers.
Cut them into spears which will fit into the juicer easily. Seeds and all!
3 cups of juice from 2 cucumbers. Not bad! Enjoy!
I hope some of these ideas will work for you. If you have suggestions for cucumber and zucchini recipes, please let me know! 😉 Thanks for reading…