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67 creative cucumber recipes

As cool as a cucumber.
Corn fritters with cucumber salad recipe
Corn fritters with cucumber salad (recipe link below).

Looking for delicious cucumber recipes to transform this crisp, refreshing vegetable into something spectacular? You’ve come to the right place. Our collection of cucumber recipes proves this versatile ingredient deserves a starring role far beyond the salad bowl.

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From vibrant cucumber salads and cooling tzatziki to pickled cucumber favourites, chilled soups and even cucumber cocktails, these recipes showcase the incredible range of this humble veggie.

Whether you’re after quick cucumber recipes for weeknight dinners, impressive cucumber canapes for entertaining, or creative ways to preserve your garden harvest, you’ll find plenty of inspiration here.

Discover how to pickle cucumbers for that perfect burger topping and blend them into refreshing summer drinks. Or pair them with everything from grilled salmon to spiced lamb skewers. We have both traditional and contemporary cucumber recipes that highlight Asian, Mediterranean and modern Australian flavours. Yes, there’s something for every taste and occasion in this definitive guide to cooking with cucumbers.

Cucumber varieties

Cucumber varieties
Left to right: telegraph (continental), green cucumber, apple cucumber, Lebanese cucumber, baby Lebanese cucumbers (qukes).
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Telegraph or continental cucumbers are long and narrow with thick skin and are less juicy than other varieties.

Green or green ridge cucumbers are long and thick-skinned, with large seeds which can be bitter, so are often removed.

Apple or white cucumbers may be longish or round and have large seeds which may be removed before eating, if preferred. They are mild and juicy.

Lebanese cucumbers are small, long, juicy cucumbers with thin, tender skins and small, soft seeds. Eat these peeled, partly peeled to give green and white stripes, or unpeeled. Baby Lebanese cucumbers, very tender with almost no seeds, are sold as qukes.

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Gherkins or pickling cucumbers are hard with tough, knobbly skins. Use small ones to pickle whole, and large ones cut into chunks for pickling.

Recipes using cucumbers

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Crab, cucumber and wakame salad
Quick & Easy
July 31, 2010

Crab, cucumber and wakame salad

Try to use the freshest crab meat you can for this dish or very good quality canned crabmeat. To obtain ginger juice, squeeze grated fresh ginger into a sieve set over a bowl. A piece of ginger measuring about 2cm (¾ inch) in length will yield 2 teaspoons of grated ginger; this amount of grated […]
By Women's Weekly Food
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