From this evening’s cooking segment with Renee Krosch, ABC Sydney Evenings – here are some suggestions and also recipes we covered. At end of recipes is the link to that radio discussion.
Raita
½ Lebanese cucumber, deseeded and grated coarsely or chopped very finely
½ teaspoon salt
¾ cup plain yoghurt
1 spring onion, chopped
1 small clove garlic, crushed
2 teaspoons lemon juice
1 teaspoons sweet chilli sauce
Method
In a bowl mix the cucumber and salt together. Leave to stand for one hour, then pour into a colander and drain well.
Combine with the rest of the ingredients. Serve immediately or place in the fridge until serving time.
Chilled Cucumber Soup
3 medium cucumbers
½ teaspoon salt
60g butter
1 large leek, slice
1 tablespoon flour
750ml chicken stock
2 teaspoons chopped dill
300ml cream
Juice 1 lemon
Salt and white pepper to taste
Sour cream to serve
Chopped dill to garnish
Method
Peel and slice the cucumbers and mix with the salt. Leave to stand 20 minutes then drain well and rinse. Pat dry.
Sauté the cucumber slices and leek in the butter over medium low to low heat for 20 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock, still stirring. Bring to the boil and then reduce heat and simmer for 20 minutes, stirring occasionally.
Puree and then pass through a sieve. Cool completely, then stir in the cream, lemon juice and 2 teaspoons of chopped dill. Chill.
At serving time, ladle into a bowl and serve a spoonful of sour cream on top of each serve, Sprinkle with chopped dill.
Hors d’oeuvre – cucumber rounds topped with a mixture of parts cream cheese to one part sour cream, a little lemon juice and chopped dill to taste – garnished with a curl of smoked salmon OR – use oregano in cream cheese mixture and top with a little medium rare beef and a small piece of semi dried tomato
OR
Cut into thin strips, place a dollop of similar mixture at one end, roll up
Salads – three of the most memorable from past 50 plus years:
Watermelon and cucumber
Mix slices of cucumber and similarly sized slices of watermelon (about 8mm thick) mixed with a little grated green ginger, mint, a sprinkle of sugar and lime juice
Simply stunning sliced cucumber salad
Simply stunning – peeled, forked to give ridged effect, sliced thinly. Salt lightly for 20 minutes, drain. Mix a good white vinegar with a little sugar, pour over slices. garnished with chopped dill or mint
Cucumber and Basil Salad
Slice or dice a cucumber, add a handful of shredded basil, the same of baby lettuce leaves, a little sugar, a sprinkle of mild flavoured olive oil and lemon or lime juice to taste
Pickled Cucumber Slices
These slices are delicious served in a sandwich, with a burger or with cheese.
1kg small to medium cucumbers
2 large or 4 small onions, peeled
2 red capsicums, cores and seeds removed
½ cup salt
3½ cups white or cider vinegar
2 cups sugar
1 teaspoon curry powder
2 teaspoons mustard seeds
1 bay leaf
½ teaspoon dried chilli flakes, optional
Method
Cut the vegetables into 8mm slices. Place in a large bowl with the salt and barely cover with water and stir to combine. Leave to stand for four hours or more (even overnight is ok).
Combine the remaining ingredients in a large saucepan; bring to the boil, stirring often.
Tip the vegetables into a colander to drain well, then add to the boiling vinegar mixture. Bring just back to boiling point, then remove from heat.
Spoon into sterilised jars, making sure that the vegetables are completely submerged in the vinegar solution. If needed, to stop them floating, crumple a piece of greaseproof or baking paper and press into the top of the jar (making sure there are no air pockets underneath). Leave for about and week, after which the paper can be removed as the vegetables will have absorbed the vinegar and should stay submerged.
These pickles can be eaten after about a week when the flavours have developed.
Once you have eaten the vegetables from the jar, the leftover vinegar can be used as part of a salad dressing.
Cucumber Relish
1kg cucumbers, diced best to use a softer skinned variety
2 large onions, peeled and diced
1 red capsicum, stalk, seeds and membranes removed – diced
2 tablespoons salt
2¼ cups sugar
2 cups white or cider vinegar
2 teaspoons mustard powder
2 teaspoons turmeric
2 teaspoons cornflour
2 tablespoons white or cider vinegar
Method
Place the cucumbers, onions and capsicum in a bowl, add salt and mix well. Leave to stand for about three hours. Drain well.
Combine drained vegetables, sugar, vinegar, mustard powder and turmeric in a large saucepan and bring to the boil, stirring until sugar is dissolved. Cook over medium heat for 20 minutes.
If the mixture is too thin, mix cornflour to a paste with extra vinegar and stir through. Cook two or three minutes more.
Spoon into warm sterilised jars and seal. Eat immediately or store jars in a cool, dry and dark place for up to a year. Refrigerate after opening.
sallywise.com.au 
Loved all your ideas for cucumbers on 702 last night. Thanks for sharing your recipes
Jenny from Blaxland
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