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:
- Mix the salt, vinegar, water and any spices or herbs together. Mix well and let it dissolve, which will make the brine solution.
- Note: If the salt does not dissolve easily, you can heat up in the microwave and let cool.
- Cut the cucumbers into slices. Place them in the Ziploc bag or mason jar.
- After the brine solution is cooled and mixed, pour it into the Ziploc bag or mason jar. Make sure the Ziploc is sitting upright.
- 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:
- Chop cucumbers, tomatoes, peppers and onions
- Mix with chickpeas and arugula, (these are optional ingredients)
- Add olive oil (~2 tablespoons)
- Add lemon juice from ½ lemon
- Add salt and pepper to taste
- 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:
- 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.
- 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:
- Chop the onions, tomatoes, cucumbers, radishes, wash and drain well. Add to a bowl.
- Add the remaining veggies and the rest of the ingredients to a bowl and mix well to incorporate.
- Taste to adjust salt and spices.
- 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:
- Place cucumbers in a small glass or plastic bowl.
- In a tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers.
- Cover and refrigerate at least 3 hours to blend flavors.
- 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!
