Plentiful cucumbers useful in summer salads

Garden produce is plentiful, which can create a problem of how to use it up. At the Senior Center where I work, there is a lot of sharing of produce going on. Those who have gardens have more than they can use, and bring in the excess to share with their friends. I have noticed that in this process, cucumbers seem to be the most plentiful vegetable being shared this week.

To help you try new ways of using that abundance of cucumbers, I have selected several different recipes for you to enjoy while cucumbers are at their freshest and the best.

Grandma's Cucumber Salad

3 cucumbers

1 onion, cut into very thin slices

Salt and pepper to taste

2 cups fat free sour cream

Peel cucumbers, but leave a little on for color and slice by hand as thin as possible. Dry slices with paper towels. Place dried cucumber slices in a large bowl with onion slices. Generously season with salt and pepper. Toss well and let sit 10 minutes, drain any excess liquids. Toss cucumbers and onions in with enough sour cream to coat. Refrigerate until well chilled. Stir, and season with salt and pepper to taste if needed.

Lemony Cucumbers

2 cucumbers, chopped

1/4 cup white wine vinegar

2 tablespoons white sugar

2 teaspoons celery seed

1/8 teaspoon ground black pepper

3/4 teaspoon salt

2 tablespoons chopped onion

1 tablespoon lemon juice

In a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.

Refrigerator Pickles

7 cups cucumbers, peeled and thinly sliced

1 teaspoon salt

2 cups white sugar

1 cup diced red onion

1 cup chopped green bell pepper

1 cup cider vinegar

1 teaspoon celery seed

Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.

Cucumber and Tomato Salad

1 tomato, chopped

1 cucumber, seeded and chopped

1/4 cup thinly sliced red onion

1/4 cup canned kidney beans, drained

1/4 cup diced firm tofu

2 tablespoons chopped fresh basil

1/4 cup balsamic vinaigrette Salad dressing

Salt and pepper to taste

In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette, salad dressing, and season with salt and pepper.

Cool Cucumber Salad

Cucumbers, thinly sliced

1 small white onion, thinly sliced

1 cup white vinegar

1/2 cup water

3/4 cup white sugar

1 tablespoon dried dill, or to taste

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Cucumber and Yogurt Salad

3 cucumbers

2 cloves garlic, minced

Salt to taste

2 tablespoons dried mint

1 cup plain yogurt

1 tablespoon olive oil

Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes. Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers. Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.

Cilantro and Cucumber Salad

2 cucumbers

2 tablespoons fresh lime juice

1 teaspoon chili powder

1/4 teaspoon salt

1 tablespoon chopped fresh cilantro

Peel cucumbers, slice lengthwise into quarters, and cut into 1 inch pieces; place in large bowl. Sprinkle with lime juice, chili powder, and salt; toss. Toss with cilantro. Refrigerate until chilled.

Tomato Cucumber Salad

2 tomatoes, chopped

1 cucumber, peeled and diced

1 onion, chopped

1 tablespoon lemon juice

Salt to taste

Ground black pepper to taste

Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

Summer Cucumber Salad

2 cucumbers, peeled and thinly sliced

1/2 red onion, thinly sliced

1 1/2 cups water

1/2 cup rice wine vinegar

1 teaspoon white sugar

1/4 teaspoon seasoning salt

Combine cucumbers and red onion in a salad bowl. In a small bowl, stir together water, rice wine vinegar, sugar, and seasoned salt. Pour over vegetables. Chill for 1 hour. Serve chilled or at room temperature.

Creamy Cucumber Salad

5 cucumbers, peeled and thinly sliced

1 red onion, thinly sliced

3/4 cup creamy salad dressing

Salt and pepper to taste

In a large bowl, combine the cucumbers, onion, salad dressing and salt and pepper. Mix together and serve.

There are so many different ways to prepare cucumber salads, I had difficulty deciding which ones to include. I hope one or more of these recipes finds its way onto your family's menu and you enjoy them all summer long.

Do you have a favorite recipe you would like to share with other readers? Please send them in and I will see that they are made available to other recipe collectors. Until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.