I mix sour cream, onions and cukes, with a bit of salt and pepper. Yummy! Now that you mention it I am going to mix a batch right now.

I like them with sour cream like dexx, but DH prefers them with onion and cider vinegar. I've never heard of fried cucumbers!

Cuke salad made with sweet onions, rice vinegar, water, and sugar.

Also like them dipped in hummus.

I have never had a fried cucumber! Love them raw, with lemon juice or rice vinegar. Good with sour cream or yogurt, too.

Peeled, seeded, cut into spears and sprinkled with salt. Before salting, I put the spears in the freezer for a few minutes to get them really cold and crunchy.

I also like cucumber salad which is thinly sliced cucumbers and red onions in a vinegar, oil, garlic, salt and pepper marinade.

Cucumbers also make a nice sauce for fish. Plain yogurt, cucumbers chopped into small pieces, minced garlic clove, finely chopped dill, salt and pepper. Refrigerate until ready to spoon over fish cooked however you like it. We usually grill our fish on the bbq if it's a firm fleshed fish or fry in a cast iron skillet if it has more delicate flesh.

tzatzki with pita wedges

Have some in refrig I made earlier this week.

I love them about 2 to 3 inches long. Picked off the vine and eaten skins and all . We mostly grow pickling cucumbers, so always pick them under size. One of the best garden treats

Forgot about tzatzki.

Greek salad too.

Boy, I've learned a lot about new ways of serving cucumbers!

I have never had them fried, only raw. I love Greek Tzatzki dip with fresh veggies or warm pita bread. Also like sour cream cucumber salad. And cucumber sandwiches. Plus in any green salad or as a snack.

I usually eat them raw, but will occasionally make cucumber salad. Peel and slice thinly and soak in salted water with a splash of vinegar and finely chopped onion. Then drain and squeeze out all the excess moisture. Mix with chopped fresh dill and mayonnaise, salt and pepper to taste. Delish.

I like them, sliced thin, on a sub sandwich. Usually have a tub (4 cup deli container) in the fridge for salads. We just had them for dinner tonight, with salmon burgers, pickled in vinegar with onions. Never heard of fried cucumbers.

We also like:

Cucumber Salad

2 cucumbers (peeled/NOT seeded)
Quarter the cucumbers
2 TBLS mayo
1 ½ tsp vinegar
pinch of sugar
2 turns of fresh cracked pepper
couple of shakes of seasoning salt

Refrigerate over night

Asian Marinated Cucumber Salad

Prep Time: 10 minutes

This delicate, fresh, vibrant, crisp, marinated cucumber salad is the perfect accompaniment to seafood, chicken and pork dishes.

Ingredients

1 large English (seedless) cucumber, very thinly sliced (I use regular cucumbers)
• 1/4 of a sweet onion, very thinly sliced
• 1/3 cup rice vinegar
• 1 tablespoon toasted sesame seeds
• 1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
• 3/4 teaspoon salt
• 3/4 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes

Instructions
Gently toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour prior to serving. This keeps well, refrigerated for up to 5 days. Gently toss again before serving.

Cooking Notes:
I use a mandoline to slice my cucumber and onion paper thin. if this is not available to you, use the sharpest knife you can and slice as thinly as is possible. It will still be great if you can't get paper thin slices, it just won't be quite as delicate.

I like them lots of ways, but our favorite is much like dexx's. After slicing the cucumbers and onions, I sprinkle them with salt and toss them to coat. Let them set for at least 20 minutes, then drain. Add sour cream, a bit of milk to thin it just a bit, a pinch of pepper and a dash of red wine vinegar. Had some with dinner tonight.

Sliced. Mayo. Vinegar. Sugar.

I love chilled cucumber soup with dill. I must have 5 different recipes in my box for it, and every time I make it, I can never remember which one is the best. But I do add a dash of tobasco which really flavors the soup nicely.

I've never liked cucumbers. Guess I am the odd one out. To me they taste like watermelon rind and I don't eat that, so why would I eat cucumbers? LOL

Annie! You posted exactly what I was going to! Even down to saying that I didn't have a favorite recipe.....they are all good!

I started offering cold cuke soup on the appetizer tray for summer gatherings and it was an immediate hit. I'll serve it in champagne glasses, lol. But that is never never enough.....I want mine in a big mug or bowl.

Cucumbers are so versatile and we probably have some every day once I begin harvesting. I grow four different kinds.

I'm not tempted to fry them, though. :-)

Love cucumbers especially the smaller ones in season. I'll eat them plain unpeeled with a bit of salt, in all kinds of green salads, Greek couscous salad, Israeli salad, Quinoa salad, added to pita, cream cheese and cucumber sandwiches, tzatziki sauce, and overnight dills to name just a few. I've never had them fried, but I'd probably like that too.

After many iterations of the recipe I finally have a tried and true recipe for Cold Cucumber Yogurt Soup Even people who have said they usually dislike cold soups have praised it.

This makes about 36 oz which should serve about 6 as an appetizer

Cold Cucumber Yogurt Soup

3 large cucumbers (peeled and seeded)
1 1/2 teaspoon salt
1 cup plain greek yogurt
1/3 cup sour cream
2 Tbsp crushed garlic
2 Tbsp lemon juice
1 tsp dill weed

After peeling and seeding cucumbers, chop them into 1/2" cubes and
place in colander. Sprinkle all of the salt on the cucumber pieces and
let sit for 10 minutes. (to draw out some of the moisture and any
bitterness)

Next place salted cucumbers in food processor or blender with all of the remaining ingredients, blend until desired smoothness.

Chill for about an hour and serve.

I take mine and grate them. One for just my husband and me is plenty. First I peel it, then grate it. In a dish I put in about a 1/4 cup of vinegar. I add a tablespoon of oil ( you can use vegetable, but I switched to Olive Oil). Add 1T sugar (or Splenda if you don't do sugar) about a 1/4 of a medium sized FINELY diced onion, and add salt and pepper. Add the grated cucumber and mix up well. Let it marinade for about a 1/2 hour to and hour. Stir it up again and strain. Serve. YUM!

Raw, sliced in a salad or just eat them without anything on them. Never heard of frying them! Why add the calories? I have had them with a little sour cream or Greek yogurt and fresh minced dill and that is pretty good. Some dice onion with that but I can do without the onion.

A recipe I found in a Martha Stewart magazine for sauted cucumbers is really good with broiled salmon. They become an entire different vegetable - warm and tender

Sauteed Cucumbers

.Peel 1 medium sized English cucumber and cut into large chunks. In a skillet, melt 1 tablespoon butter over medium heat. Add cucumber and 1/4 teaspoon salt, and cook, tossing occasionally, until tender - about 5 minutes. Served sprinkled with chopped fresh dill.

It has never occurred to me to cook a cucumber. Sounds interesting - going to give it a try. The cucumber soup sounds good too - adding that to my list of things to make.

Di like it with avacado, cherry tomatoes, chopped basil and lime juice. Yum!

Chopped and added to potato salad.

I love cucumbers. Especially when they are really cold, crisp and seeded

I've never heard of fried cucumbers, now I'm anxious to try it! Would you please share your recipe, Marilyn_Sue? I gather they are sliced, given a light coating of flour, and pan fried? About how thick do you slice them?

I used to love cucumbers, mainly sliced thin with some onion, occasionally some tomato and/or avocado, and dressed with just some salt, white balsamic vinegar, and vegetable oil. Or some sour cream. I usually grew the 'Burpless' variety, but several years ago I tried what I thought was going to be like those really long skinny light colored ones in the grocery stores. Japanese, maybe? Anyhow, whatever I planted turned out to be fairly short and very fat and round, shaped almost like a fat mango. They did taste like cucumbers, almost, but there was a slight difference. And we had so many of them! ! ! It was a very prolific producer. But ever since then, I haven't cared that much for cukes. And cucumbers are one vegetable that I really REALLY dislike the peel on! I always pick them out of a salad when eating out, because the restaurants never fully peel them.

After I pulled those vines to get rid of them, I read the seed package. It said they were not really a cucumber, but a melon. I wish I could remember what the name of them was!

Rusty

I love them. from raw peeled with salt to put in a salad to in a sandwich, Never had a fried on but have had fried pickles it is pretty common around here.

I peel them cut in bite size chunks, do the same with some fresh home grown tomatoes, add some diced sweet onion prefer vidalia, put it all in a big bowl, sprinkle on a little bit of ,vinegar salt and pepper and a drizzle of ranch dressing and some parmasean cheese, mix up good and put in the fridge to chill. Excellent on a hot day. I love to fix that with a bbq.

You guys are making me hungry for cucumbers!

I like them peeled & sliced-I then blot the moisture from them. Add grape tomatoes cut in half with thinly cut red onion & pour zesty Italian dressing over it all.

Growing up for almost every dinner my Mom would make the sour cream, thinly sliced onion and cucumber salad, I love it but rarely think of making it. I love seedless cucumbers thinly sliced sprinkled with lime juice. I have been buying bags of the mini cucumbers and always eat my cucumbers with the peel left on. I also like to make a thinly sliced cucumber and cream cheese sandwich every once in a while.

I just like them thinly sliced with rice vinegar. I should give the sour cream dressing a chance but just don't love the way it looks, something about pale green and white together.

We use the English or Persian cucumbers. We like them:

- lightly pickled

- sauteed with EVOO and lemon pepper until soft

- chopped raw into mast e khiar, the spiced Afghani yogurt dip that's similar to Indian raita.

- diced into a Greek salad with Bulgarian feta, cherry tomatoes, sweet red onion in a well-balanced vinaigrette.

PKponder, you've reminded me of a cucumber dish I had in an airport in Japan that I've been able to duplicate at home.

Slice cucumbers and carrots as into four inch long pieces about the size of a wood matchstick. Lightly salt the mixture to draw out the juice and let stand for a few minutes. Drain the juice. Sprinkle with rice vinegar and add sugar, salt and pepper to taste. I think there was just a tiny bit of garlic powder in there too. If the vinegar flavor is too strong add a small amount of water to dilute. Refrigerate for several hours and serve. This doesn't keep very well - after about 36 hours it started to taste like it was fermenting, so I always eat it all up right away.

I was making it several times a week and for some reason stopped. Must have been distracted by something else. Now that I've been reminded, going to start making it again.

For fried cucumbers, do not slice too thickly. We always sliced them lengthwise, just rolled them in flour and salt and pepper and fried up. Parts should be a bit crispy. I also like them in macaroni salad replacing any relish or pickles in the recipe and also add small diced cheddar cheese with them.

Sue

Cukes - in homemade tzatziki.

Or fully peeled (if waxed), and sliced into salads with greens and red onion (and other items to hand), topped with homemade vinaigrette, which I like to make myself simply because I can pick better ingredient quality, and because I never ever add sweetener.

I've never had it, but a cool cucumber soup sounds interesting!!

Teaspoon of Apple cider vinegar and then I sprinkle dill weed

Raw, in a salad, preferably peeled. Oh, and seeded!

How do I like cucumbers? Pickled until those become sweet pickles.

Dipped in a sour cream and chives dip.

Left in the store

Right out of the garden - rub the prickles off and eat.

I recently discovered that crunchy slide cucumber is great with curry dish. Just the perfect combo.