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Cucumber

NUTRITION FACTS

  • Cucumbers are botanically considered a fruit and belong to the same family as watermelon, pumpkins and squash.
  • Because cucumbers are roughly 96% water, cucumbers were used to help ancient Egyptians travel long distances across deserts. 
  • They are a good source of vitamin C, B9, and K, as well as potassium, magnesium, and phosphorous!

PICKLES

Hydroponic Classroom Ingredients:
Cucumbers

Additional Ingredients:
1 tablespoon of salt
1 cup apple cider vinegar or white vinegar
1 cup water
Spices and herbs of your choosing (optional) (For example: basil, oregano, thyme, mint, sage, dill, rosemary, chives, garlic, tarragon and nasturtiums.)
Ziploc bags or mason jars

Instructions:

  1. Mix the salt, vinegar, water and any spices or herbs together. Mix well and let it dissolve, which will make the brine solution.
  2. Note: If the salt does not dissolve easily, you can heat up in the microwave and let cool. 
  3. Cut the cucumbers into slices. Place them in the Ziploc bag or mason jar.
  4. After the brine solution is cooled and mixed, pour it into the Ziploc bag or mason jar. Make sure the Ziploc is sitting upright.
  5. Squeeze out any air and close the Ziploc bag tight. Refrigerate the bag or mason jar for 24 hours or more before enjoying!

CHOPPED ISRAELI SALAD

Hydroponic Classroom Ingredients:
Cucumbers
Tomatoes
Peppers
Parsley or Cilantro
Arugula (optional)

Additional Ingredients: 
Lemon juice
Olive oil
Salt & Pepper
Chickpeas (optional)
Onions (optional)

Instructions: 

  1. Chop cucumbers, tomatoes, peppers and onions
  2. Mix with chickpeas and arugula, (these are optional ingredients)
  3. Add olive oil (~2 tablespoons)
  4. Add lemon juice from ½ lemon
  5. Add salt and pepper to taste
  6. Mix and serve

MEDITERRANEAN CUCUMBER TOMATO SALAD

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Total Time: 10 Minutes

Servings: 4 to 6

Hydroponic Classroom Ingredients:

Cucumber

Parsley

Tomatoes

Additional Ingredients: 

6 medium tomatoes, diced (about 3 cups diced tomatoes)

1 large cucumber, diced

½ small red onion, thinly sliced

¾ bunch parsley, leaves and tender stems chopped (about ½-3/4 cup chopped leaves)

Kosher salt, to taste

½ teaspoon black pepper

1 teaspoon ground Sumac (optional)

2 tablespoon extra virgin olive oil

2 teaspoon freshly squeezed lemon juice, plus more to taste

Author: Suzy Karadsheh of The Mediterranean Dish

Instructions:

  1. Mix: In a large mixing bowl, gently combine the tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
  2. Season: Add the sumac (optional), olive oil, and lemon juice. Give the salad a gentle toss. Taste and adjust the seasoning to your liking. Enjoy!

KACHUMBER SALAD

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Total Time: 15 Minutes

Servings: 4

Hydroponic Classroom Ingredients:

Tomatoes

Cucumber

Green Chili

Cilantro

Additional Ingredients:

1 small onion, finely chopped

2 medium tomatoes, chopped small

1 large cucumber, chopped small

4-5 red radishes, chopped small (optional)

1 green chili finely chopped (remove seeds to reduce spice if needed)

¼ cup packed chopped cilantro

¼ tsp salt

¼ tsp ground black pepper

¼ tsp cayenne pepper

1 tsp freshly squeezed lime or lemon juice

Author: Risha of Vegan Risha

Instructions:

  1. Chop the onions, tomatoes, cucumbers, radishes, wash and drain well. Add to a bowl. 
  2. Add the remaining veggies and the rest of the ingredients to a bowl and mix well to incorporate.
  3. Taste to adjust salt and spices.
  4. Refrigerate for at least 30 minutes and serve chilled.

MARINATED CUCUMBER SALAD

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Total Time: 5 Minutes

Servings: 4

Hydroponic Classroom Ingredients:

Cucumbers

Parsley

Dill (Optional)

Additional Ingredients:

2 medium cucumbers, thinly sliced

1/3 cup apple cider vinegar or white vinegar

1/3 cup water

2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon pepper

Chopped fresh dill weed or parsley, if desired

Author: Betty Crocker

Instructions:

  1. Place cucumbers in a small glass or plastic bowl.
  2. In a tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers.
  3. Cover and refrigerate at least 3 hours to blend flavors.
  4. Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

SHARE YOUR OWN RECIPE!

Is there a recipe of your own that utilizes this crop? Please complete the following form to share your recipe, and we will add it to the website: Harvest Program Family Recipes. Thank you!

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