Relapse: Cucumber March 10, 2013Posted by inspiredbywolfe in Vegetables.
Tags: Dinner, Drinks, Snacks
Relapse: An occasional series where I discuss several ways of preparing an ingredient.
This summer I have been enjoying cucumbers in a number of ways. Of course, it’s easy to chuck one in a salad or even eat one plain, but for some reason I’ve never done much else with cucumbers. This has changed recently and I’m going through a ton of cucumbers and using them in a variety of ways. Here’s some of my favourite ways to prepare cucumbers.
This is a no-brainer, really. If I ever see gherkins or other pickling cucumbers for sale, I usually buy them all. And then spend the weekend making pickles! I usually make dill pickles because these are my absolute favourite – I much prefer them to the sweet variety.
You need a brine of vinegar, salt and water, plus whatever flavourings you want. For dill pickles, I use plenty of dill and garlic, plus peppercorns and general pickling spice.
It takes about 5-6 days for the cucumbers to pickle to the degree that I like them (I like them when they’re still a bit crunchy). I don’t bother canning them because I eat them so quickly it’s not worth the effort! The brine is also great to add to cocktails and other things.
Cucumbers are pretty watery and lend themselves well to blending and pulverising. This makes them great for a variety of drinks – both alcoholic and non-alcoholic. To get a perfectly smooth juice, blend pieces of cucumber with a couple of splashes of water (and other flavourings, such as lemon juice, if you like), then strain, pushing all the pulp through so you get all the juice out.
This juice can be used as a base to create a variety of drinks, including this pseudo-tiki cocktail I made (and then drank out of Cthulhu’s head, which of course made it more delicious). This cocktail contained light and dark rum, bitters, the cucumber juice and some pineapple juice. The cucumber juice also makes a great substitute in a bloody mary-type cocktail – and of course you can add some of the brine from the pickles, above.
Eat them (in a soup)
A variation on the juice above, this method ensures you use both the pulp and juice from the cucumbers. This time you probably want to take the time to peel the cucumbers, and again dice them and add them to your blender. Then add whatever flavourings you want: I added mint, coriander, spring onions, lemons, salt – and most importantly, soft avocados.
You could use cream as well as avocados but the avocados definitely provide enough creaminess on their own. You also need some cold water to help blend everything together. It’s best if you can leave the soup to chill in the fridge for a couple of hours so the flavours can mingle. I served mine with fried onions on the top – but of course you could also use more cucumbers.
I have become a big fan of this soup and have been making it frequently during the hot weather we’ve been having. It’s super simple to make and is delicious and refreshing.
All of these methods of preparing cucumbers have definitely made me eat more of them, and I am enjoying their refreshing qualities as well as the great flavours that these vegetables provide.