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momof3letmebe's picture

I have an OVER abundance of cucumbers this year.  Seems like we pick atleast 6 or 8 every night.  We picked one last night that was 11 inches long and weighed in at 1 lb 11 oz!!!!  That's a big cucumber!Surprised

My husband takes most of them to work and gives them away.  I really don't know of anything to do with them besides making cucumber salad or putting them on a salad.  Does anyone have any other ideas?

Our tomatoes are going crazy also.  My husband just made some delicious salsa with a big batch of tomatoes from the garden.  Since then, I have picked dozens more.  I decided to make spaghetti sauce with them.  It's simmering on the stove right now, and smells wonderful!  I can't wait to eat it!!!!Tongue out

Re: Cucumbers...cucumbers...cucumbers!!!

dear mommy of 3,  this is a cucumber bread and butter pickle recipe from woman's day mag.  the cool thing about it that you can do it in the microwave!!  we live in florida with out airconditioning.  so i am always looking for cool recipes, or micro ones.  if supper isn't ready by 1 pm, it will be sandwiches, salad or ice cream for supper.  the kitchen is around 100 by 4 pm.  2cups sliced cucumbers

1 onion sliced

1 cup sugar

1/2 cup white vinegar

1/4 tsp. turmeric

1 tsp canning salt

1/2 tsp mustard seed

1/4 tsp celery seed

in a 2 quart micro safe bowl, combine all ingredients

mirow with plastic wrap on high for 8-10 min.  stirring 2 times until tender crisp.

refrig.  enjoy

blessings, mrs. mcintrye

Re: Cucumbers

I remember eating cuke and cream cheese sandwiches, sometimes on various brown breads but also on white.  They were good in the summer because cucumber has a higher water content and seemed cooler than our usual peanut butter lunch.  I prefer them peeled for both salads and sandwiches but sometimes they are served only sliced not peeled.

I remember one summer where we seemed to eat tomatoes and corn every supper for a week or more.  I'm sure that there were some meat and other vegetable meals in there somewhere but I don't remember them. Undecided   Anyway, when we then were given another bushel of tomatoes that year, my mother had us help her can tomato butter. Wow!  Only that one time did she ever can anything, but tomato butter is still my favorite (with apple butter a close second).

The church I attended while in college, set up a table during harvest times where church members could put their extra produce and everyone was able to help themselves to the bounty.  It was a nice boon for senior citizens, students, and others without gardens.  --Kay 


Re: Cucumbers...cucumbers...cucumbers!!!

I love cucumbers and have used them many ways.  There is cucumber sandwiches, sour tomatoes, cucumbers and onions, cucumbers and dip, can't say there isn't a way I don't like Tongue out  I think the sandwich and sour dish is a southern thing.  The sandwich is take a piece a party bread lightly spread mayo on bread, slice of cucumber, salt and pepper and a sprig of dill. Sour dish is mix 1/2 cup sugar with a 1/2 cup of vinager pour over sliced onion, cucumber and tomato.  Let sit over night in frig. before eating.

Re: Cucumbers...cucumbers...cucumbers!!!

Hi, First of all, what size garden do you have? It sounds like you have a great one! Cucumbers can be sliced very thin, along with very thinly sliced onions, and stored with a dressing of white vinegar and sugar on them. They should keep in the fridge for a while like that. Preserved pickles are ,of course, the best way to keep them. Enjoy. Susan

momof3letmebe's picture
Re: Cucumbers...cucumbers...cucumbers!!!

We actually have a pretty small garden.  It's about 6' x 8'.  We have 4 tomato plants, a bunch of cucumber plants, 4 watermelon plants, some lettuce, and 2 pepper plants.  We also had peas and carrots, but those are both done already.

I think we'll need to make our garden a smidge bigger for next year!

Re: Cucumbers...cucumbers...cucumbers!!!

I've never planted more than two cucumber plants in my garden just for the reason of what you are expriencing now. Got to the point where I couldn't give them away!  By the way still waiting for my tomatoes to ripen (hadn't had one yet) but looks like I will have them all ready at the same time.  I'll become known as the tomato lady instead of the cucumber one.

LuvMaerz's picture
Re: Cucumbers...cucumbers...cucumbers!!!

Wink"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

I pretty much make either the cucumber salad with the mayo-dressing or with a dressing of vinegar/sugar/onions, etc.  When I was a kid, my mom used to slice them, dip in egg and crushed cracker, and fry like squash/zucchini.  I didn't even know you could eat them raw! LOL

I have personally never had much luck with making pickles of any kind... they always get soft and mushy when I can them.... but of course, making pickles is an obvious option.  If all else fails, put some in a box at the end of your driveway with a "free" sign. I have seen people do this.

Tomatoes are a whole other story!  Juice, chunks, salsa, etc. are wonderful canned for later use.  My favorite chili is my MIL's, which is very tomatoey... (my husband prefers my chili, which is more meaty and like my mom' I have to make it that way).  I would LOVE for  you to share your homemade spaghetti sauce recipe!  I have searched for a good one for a long time.

My sister makes a fresh (uncooked) salsa that is exactly like they serve around here at authentic Mexican restaraunts.  It is just raw tomatoes, onion, hot pepper, cilantro, and lime juice.  It is AWESOME!  If you would like it, I will dig out the recipe and post the exact quantities. 

dcharrison's picture
Re: Cucumbers...cucumbers...cucumbers!!!

You can put about an 1/8 tsp alum per quart jar for crisp pickles or soak them in a lime solution overnight.  Either way gives you crisp pickles, but a different flavor to the pickle.

My favorite way to make watermelon rind pickles is to use the lime soak.  And then I have been known to also add food coloring to the jar to color them a bit.  I have usually used the alum with dill pickles, including green tomatoe dill pickles.


LuvMaerz's picture
Re: Cucumbers...cucumbers...cucumbers!!!

"Yesterday is history, tomorrow is a mystery, but today is a gift... that's why they call it the present."

Thanks for the tip!  The only thing we ever used alum for was to make ringworm treatment (egg white + alum).  Do you let it sit, or just immediately can the pickles?

Re: Cucumbers...cucumbers...cucumbers!!!

Tomatos can be frozen, if you cut out the blossom part.   Then, to use them, you just slip the skins off, using hot water, & they're ready to cook in whatever you are making-----I used to use them in the elec. skillet, along with the makings of Spanish rice, or some such.  Also good in homemake soup.   Either way, you don't have to cut/chop them, as they sorta 'melt down' by themselves when cooked. 

Cucumbers-----must be some sort of pickles you can make-----or are these beyond the pickling stage?   There is a chilled soup which has cream, cukes, green onions, dill [?], etc.   Very tasty.   I think it's done in a blender, then chilled.   I should think you could  substitute milk for some or all of the cream, but it wouldn't begin to use up your surplus crop.  ~CS~

"Children are the living messages we send to a time we cannot see."                                                              ~J. W. Whitehead~


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