While cucumbers are widely available year-round, summer’s our favorite time to use them. Most often enjoyed raw or pickled, their light, sweet flavor is also lovely in sautés or puréed with yogurt for cold soups. But we also love using cucumbers in cocktails. In the New Airline, cucumber and sweet elderflower liqueur echo the floral notes of gin. To add another unexpected savory note, try our toasted sesame highball made with vodka, cucumber, and a dash of toasted sesame oil. From thirst-quenching agua fresca to creamy cucumber dips to an earthy eggplant-and-cucumber-salad sandwich, here are some of our favorite cucumber recipes.
Lively and floral, this cocktail uses all fresh ingredients so it feels like you’re getting your vitamins in while enjoying a nice drink. Get the recipe for Carrots 43 Martini »
Similar to raita, this Iranian sauce differs with the addition of minced fresh yellow onion. Make it a day ahead to allow the flavors to really marry before serving. Get the recipe for Cucumber Yogurt »
Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. Here, it adds depth to a pickle brine from award-winning cookbook author Hiroko Shimbo. We use radishes, but any sturdy vegetables, such as peppers, cauliflower, or onions, will do. Get the recipe for Vegetables Pickled in Kelp Vinegar »
Korean kimbap is similar to Japanese sushi, but typically uses cooked or pickled ingredients. In this version, bulgogi (marinated beef) is paired with vegetables and egg. Get the recipe for Kimbap »
Heaven Hill Distillery‘s brand abassador, Lynn House, enjoyed nothing more as a child than picking peaches and other fresh produce on her grandparents’ farm in Tennessee. She continues the tradition as an adult, incorporating fresh fruits and vegetables into her cocktails whenever she can—hence her nickname, “The Garden Girl.” This summery drink combines peach purée, cucumber, and whiskey. Get the recipe for Evening Shade »
Helen Rosner’s mother-in-law is Palestinian, but over forty years of living in the U.S., her fattoush has evolved into something decidedly (and deliciously) Americanized: crushed pita chips, a dressing of lime juice and dried mint, and crisp, sweet iceberg lettuce. Get the recipe for New Jersey Fattoush »
There’s no reason this tried-and-true combination needs to be limited to tea time. Make three or four of these paper-thin preparations of white bread topped with tangy, softened cream cheese and crisp cucumber slices, and call it a lunch. Get the recipe for Cucumbers and Cream Cheese »
