Not sure you would like it, but I love slices of Cukes and Dill Dip. I just buy the dip at the

grocery store. Used to make one, but the store bought is much easier...:) and I can't

find my old recipe anyway. Makes for a great addition to the Veggie Tray if you

are having guests.

pickles are easy

If you like tuna, I love to remove the seed channel in the cukes and fill it with tuna (+mayo, celery seeds, abd a dash of onion powder, salt & pepper to taaste). It is a light and refreshing lunch or snack in the hot summer weather.

Google cold cumber soup. We love it.!!

Cucumber on a sandwich is a nice flavor and crunch.

I recently made this Cuke and Strawberry salad and it was very good and different (and easy). This blog is awful, but the recipe is at the very very bottom....ugh!
https://theyummybowl.com/cucumber-strawberry-salad/#ingredients

Cucumber salad with a light vinaigrette (such as rice wine vinegar) combined with fruit such as nectarines, peaches or plums is nice. omit the red onion if you don’t care for it.

Thank you for all of the ideas. There are some great ones here.

Uptown Gal, just looked up a Cukes and Dill Dip recipe. Does this sound similar to yours: https://www.meatloafandmelodrama.com/easy-cucumber-dill-dip/#recipe

I also have dill growing.

A number of years ago I was up to my neck in cukes and had a subscription to a Martha Stewart magazine, I think it was called "Every Day Food". Just for yuks, I tried a recipe for sautéed cucumbers to serve as a side to salmon./salmon cakes. They were good!. Basically you peel and deseed the cukes and cut them into large chunks (of course on a fancy diagonal), Season with salt & pepper and cook in butter until soft and garnish with fresh chopped dill.

Thinly sliced cucumber (easiest to use a mandoline)

Rice Vinegar (either seasoned or regular)

Dill (dried or fresh)

A tad bit of thinly sliced red onion (optional)

Refrigerate before serving. That's it. Very good and quite cooling in warm weather.

Tzatziki...? So good with grilled chicken or lamb, or just for dipping veggies and pita.

This is my go-to recipe. I use hothouse/English cukes for this but regular are fine, too. Easy to double this if necessary.

Tzatziki

1 cup plain Greek yogurt
1/2 hothouse cucumber, unpeeled and seeded (peel if using regular cukes)
1/4 cup sour cream
1/2 T. champagne vinegar or white wine vinegar
1 T. lemon juice
1 small clove garlic, minced
1 tsp. minced fresh dill
Salt and pepper, to taste

Grate the cucumber and toss it with about 1/2 tsp. of salt. Place it in a sieve, and set it over a bowl. Place in the refrigerator for 3 to 4 hours so the cucumber can drain. Squeeze as much remaining liquid from the cucumber as you can and add it to to the yogurt. Mix in the sour cream, vinegar, lemon juice, garlic and dill. Taste and add salt and pepper, as needed. Cover and put in fridge for a few hours for flavors to blend. Serve chilled or room temp.

Oh and Gazpacho uses an abundance of cukes. I love it on hot summer days. I think there is also a white gazpacho. I like mine with onions, but I'm sure you could skip them; maybe add some fennel bulb and extra garlic? You could also use cooked onions, I would think.

I made some fridge pickles last night. Tasted them today and they are super salty. Apparently I used way too much of the pickling spice packet for the amount of cucumber and onions. I'm going to have to toss them out now. I didn't really measure it, just kinda guestamated. Luckily I have a ton more on the vine.

Cucumber sandwiches are my favorite, dill, cream cheese on bread with sliced cucumbers. Will have to google cucumber soup. Have never had it.

There's also water jar water. This is a good thread with a bunch of cucumber. Note the "Sassy Water" a ways down. I've made this for company a number of times and they love it. The proportions are important. It's never as good if I wing it. https://www.gardenweb.com/discussions/2418093/water-jars#n=20

There are any number of cucumber salads besides the ones that have been mentioned. A family favorite is Japanese Sunomono style. Here's a good thread for cucumber salads: https://www.gardenweb.com/discussions/2438740/your-favorite-cucumber-salad-recipes-please#n=24

I also concur with the sandwiches. An old favorite I used to like for working lunches was on a soft dark bread, spread with goat cheese, and containing slices of cucumber which had ben sprinkled with vinegar and allowed to week themselves fairly dry, then made into an overlapping layer and pressed. Also thick carrot shreds, alfalfa sprouts, and a couple slides of crisp bacon. Now, my mouth is watering..

I use cucumbers in my world famous Crab Bisque. It is my best use of cucs.

I make Japanese style fresh pickles with cucumbers, and I believe the only ingredients are cucumbers and salt, but I often add chili flakes. I also sometimes use a pickle press.

You did not say what kind of cucumbers you have. I prefer Persian cucumbers when making fresh pickles, but it is not necessary. What is important is how you slice the cucumbers.

I love Danish agurkasalat. Here is one recipe: Agurkasalat

(agurka, as in gherkin. salat, well, salad.

Freeze chunks of cucumber. Run them through a blender with lime juice (or lemon is good), a touch of your preferred sweetener, and gin. Serve in tall chilled glasses with a straw. I'll let you figure out proportions; we just wing it.

We used to use up zucchini by making bread with it.

I've never tried with cucumbers, but apparently it's possible:

https://www.allrecipes.com/recipe/228216/cucumber-nut-bread/

I must have a half dozen recipes for cucumber soup...Love it.

Cindy - You should make some moonshine pickles!

Moonshine pickles

I make a cucumber salad with seeded and cubed cukes, halved cherry and/or pink ping pong tomatoes, basil, with sea salt, balsamic and apple cider vinegar.

Raita!

Smoothy

I have had enormous amounts of cucumbers this year. I have to say though, I have been sooooo happy to just eat them washed, cut into quarters, seeds removed, dunked in homemade ranch or ranch made from the dry mix. I will sometimes cube them up, and add some halved cherry tomatoes from my garden to and just toss the whole bowl in some ranch dressing with extra fresh dill.

I made some homemade boneless hot wings the other day and served them with cut up cucumbers instead of celery, which I hate anyway. SO,who does like celery with hot wings, declared it a much better pairing. So good.

My mom's cucumber sandwiches. She always doubles and triples this recipe.

Cucumber Sandwiches
1 8 oz. pkg. cream cheese (I always use the Neufchatel)
1 small cucumber, peeled, seeded and chopped fine
2-3 green onions with tops, chopped fine
Spices – see below

Soften cream cheese, thin with a little milk, yogurt or sour cream and 1 tablespoon real mayonnaise. Add chopped veggies and season with 1/2 teaspoon each lemon pepper and cayenne pepper and 1/4 teaspoon red pepper flakes, or to taste. (We like more cayenne.) Spread mixture on heavy brown bread and cut each sandwich in half. Make at least one day before serving. Cover and refrigerate with damp paper towels on top of sandwiches so they will stay moist. Makes 4-5 large sandwiches.

How 'bout cooked?

Spicy Cucumber and Chicken Stir-fry.

https://hot-thai-kitchen.com/cucumber-challenge/

Judi - Looks delicious!

I’ve never had too many cucumbers! I’m jealous. If you pick them a little smaller than usual they won’t be so overwhelming. That’s what I do with zucchini or summer squash. :)

Lars - I'm growing Arkansas Little Leaf Cucumber, National Pickling Cucumber, Calcutta Cucumber, Boston Pickling Cucumber, and Yamato Extra Long Cucumber.

Next year I hope to stick to just two varieties, hopefully the better tasting of the ones listed.

Looking at this recipe for tonight's dinner:

https://itsavegworldafterall.com/grilled-cucumber/#recipe

I just made this and it tastes good...it's in the fridge now letting the flavors blend...

https://www.onceuponachef.com/recipes/bulgur-salad-with-cucumbers-red-peppers-chick-peas-lemon-and-dill.html

I dehydrate a bunch of them. Peeled, and usually seeded before slicing. I like to grind them up into chunky to powder to add into stuff like making tzatziki or ranch, sometimes to add to salsa or guac or the occasional soup. I also do a bunch unpeeled slices to drop into waters for drinking or sometimes to infuse witchazel for a skin mist.

We eat them all sorts of regular too, most folks have already mentioned most of it that we usually do. Thought I would kick in a couple other things I do that haven't been mentioned yet.

I don't pickle cucumbers, it's one of the few things I don't pickle. I like little bitty pickles, and I don't like to grow and process little bitty cucumbers, lol. I've also not had a homemade gherkin I like well enough to want to make it myself. At least not yet.

I made another small batch of fridge pickles, hopefully will be better than the last. This thread made me crave cucumber sandwiches so I made one this afternoon with my garden cukes and fresh dill. Will be checking out the other ideas here as I'm about to get swamped with cucumbers.

beesneeds - Thank you for the suggestion to dehydrate them! Think I'll begin that tomorrow morning. How thinly do you slice them and how long do they take to dehydrate usually. Just looking for a ballpark figure.

foodonastump - that looks delicious, too!

Here in North Dakota things are not looking good in my hot, parched garden.

Can you see the tiny cucumber? It’s almost as long as my pinkie finger. That’s going to be a pityful pickle.

This is my most disappointing gardening year ever!

I tend to slice around a sixteenth to an eighth inch or so, fairly thin. I keep the dehydrator low, around 105 or so- I've found that toasting them at 135 ends up making them taste sort of cooked. Usually overnight at least, sometimes longer if it's really humid. And I usually put them into a larger than usual jar for their conditioning to make sure I have plenty of shaking space before their final packing.

A sauce for poached salmon. Very pretty colour and delicious. From my Scottish MIL.

Peel a cuke. Deseed. Cut half into small dice, blend the other half. Cook the dice in some butter for a few minutes. Add a spoon of flour to thicken and add some white wine and the blended cuke. You should have a quite nice coating sauce. Add some cream, season and serve over the salmon with steamed new potatoes. Lovely.

Caroline wait a week!! They might not be abundant this year but that little guy will grow!!

I found a smallish 'water/whatever jug' at the dollar store. It has a spigot ... i put my cukes and onions in that there jug thing ... and don't care if it stinks it up ... sliced five big cukes and it filled it. ac vinegar and a tad bit of h20 after the cukes were salted, wept and rinsed; steeped in the fridge overnight. Some folks use a mayo worstershire vinegar concotion, so you can use the spigot to take out the vinegar to gussy it up to your hearts content. Would work well for cucumber water as well ...

Bragu, I have an Aunt in Nebraska who gave me a church book recipe that she’s been making for years. Now I’m making it too. It is very similar to yours, but I don’t have a spigot and I think that’s an interesting idea.

My recipe also calls for red and green peppers as well as the cukes and onions. Last time I cut up a jalepino and added a littler zip… for fun.