Chaotic Happiness Holy Cucumbers!

Big Cucumber by Glampyra on DeviantArt

This cucumber plant produces large, flavorful fresh cucumbers perfect for slicing and fresh eating their crunchy texture. Sugar Crunch. Again, the name of this one is a dead giveaway. This cucumber is known for its remarkably sweet flavor and crispy texture. This plant will produce medium green, thin-skinned fruits.

Timing is everything when harvesting cucumbers for slicing and pickling

Sikkim Cucumber. These cucumbers grow fat and large with a rust-like red color. They are grown in the Himalayan Mountain region of Nepal and often used in stir fry. Spacemaster Cucumber. Spacemaster is a type of cucumber that is perfect for small gardens or containers. It is a compact plant that produces short, crisp cucumbers.

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1. Ashley. This heirloom cultivar is a prolific producer of dark green, six to eight-inch fruits, with a slight taper on the stem end. A vining variety, 'Ashley' was bred at the South Carolina Truck Experimental Station in Charleston in 1956 for the southern fresh produce market. It is a cross between 'Puerto Rico 40' and 'Marketer.'.

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Cucumber Boats: Hollow out large cucumbers and create cucumber boats. Fill them with chicken or tuna salad, hummus, or a medley of vegetables for a creative and nutritious dish. Cucumber Smoothies: Large cucumbers work well in smoothies. Peel and seed them before blending with other fruits and vegetables for a hydrating and nutrient-packed.

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Step 1. Grate cucumbers and onions. Mix them all with salt and pour the mixture into a colander. Place the colander over a bowl and leave it in the refrigerator overnight to drain. Step 2. Mix water, sugar, salt, vinegar, black pepper, turmeric, ginger, and flour in a large saucepan.

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Armenian Cucumbers. Armenian cucumbers are long, thin, and slightly variegated in darker and lighter shades of light green or a yellowish-green. They are delightfully crunchy and are delicious when simply sliced and eaten raw. These cucumbers have very soft seeds and thin skin. They do not require seeding or peeling for eating.

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dill cucumber salad. watermelon cucumber mint salad. cucumber and onion salad. fennel, orange, and cucumber salad. 9 delicious cucumber salads for cucumber lovers. 3. Make cucumber salsa. Thankfully, cucumbers, tomatoes, and peppers all grow in the garden at the same time, and large cucumbers are perfect for salsa.

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The large burpless cucumbers can be up to 10 inches long, and some types are even larger. Gherkin varieties are picked very small - an inch long for crunchy cornichons or three inches long for larger pickles. Cucumbers are best picked before their seeds become hard and are eaten when immature. Do not let them get yellow.

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Watermelon, Orange and Cucumber Aqua Fresca. Cucumber Cilantro Salad. Shrimp Salad Bites. Cucumber Mint Jam. Cucumber Mousse. There are so many ways you can enjoy a yummy, bright crisp cucumber that having a ton of excess cucumbers is quite a blessing. There are one of my very favorites from the garden.

Chaotic Happiness Holy Cucumbers!

Combine the water and vinegar in a large pot and bring to a boil. Add the sugar and spices and stir until the sugar has dissolved. Add the cucumber and onion mixture to the brine, return it to a boil and cook for 15 minutes. Ladle into pint or half-pint canning jars, remove any air bubbles and wipe the rims clean.

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These oversized cucumbers are perfect recipes calling for chopped or shredded cucumber. Peel and quarter them. Cut out the entire seed cavity and chop or shred up the rest. This can be used for making cucumber-yogurt soup, Green gazpacho or tzatziki sauce. One of our favorite ways to use up these monster-sized cucumbers is in a basic vinegar.

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The first and most obvious use for large cucumbers is to make pickles. Pickling is a great way to preserve the cucumbers and enjoy them throughout the year. You can make classic dill pickles or get creative with different flavor combinations like spicy garlic or sweet and tangy bread and butter. The options are endless when it comes to pickling.

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Cut your cucumbers into slices and place them on a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle with oil, salt, and pepper, and any other desired seasonings. Roast the cucumbers in the oven for 15-20 minutes, flipping halfway through. Once theyre golden brown, theyre ready to enjoy!

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Directions: Salt your thinly-sliced cucumbers and let it sit for 30 minutes. Rinse and drain afterward. Combine the cucumber with the vinegar, sugar, and celery seed in a container. Add the thinly-sliced onion and toss the vegetables in the marinade, allowing it to sit in the fridge for four hours.

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These extra-large cucumbers are ideal for use in dishes. Peel them, then cut them into quarters. Remove all of the pulp that contains the seeds, then slice or shred the remaining pulp. Some choices available are: Get Souped Up. Cool Cucumber Soup is the best way to beat the heat on hot summer evenings.

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Large cucumbers often have large seeds, and they can make the pickles taste bitter. So, you should try to remove them. You can do this by slicing the cucumbers in half and scooping out the seeds with a spoon. 6. Scrape Off The Pulp. Yes, don't just remove the seeds! You should also scrape off the pulp around the seeds.