This week is all about cucumbers. How about this Armenian Yardlong Cucumber? Yes, it is supposed to be this light yellow, almost white color. And this one is well on its way to being a yard long.
Unfortunately, my first Armenian Yardlong Cucumber was bitter.
Here’s a great way to enjoy the flavor of your garden fresh cucumbers–Asian Cucumber Salad. My favorite!
Ingredients
3 medium cucumbers, peeled, de-seeded, sliced lengthwise and in thin slices 1 tablespoon kosher salt 3 tablespoons rice wine vinegar 3 tablespoons toasted sesame oil 1/2 teaspoon sugar 1/4 teaspoon hot red pepper flakes 1 1/2 tablespoons sesame seeds, toasted in a skillet until golden brown
Toss the cucumbers with the kosher salt and place in a colander in the sink. Place an ice-filled bag on the cucumbers to drain for 45 minutes to an hour. Whisk all the remaining ingredients, except the sesame seeds, until blended and the sugar is dissolved. Rinse the cucumbers and dry with paper towels. Toss the cucumbers and dressing. Top with sesame seeds and serve immediately.
Hi! I'm Robin Ripley author of Wisdom for Home Preservers, published by Taunton Press. I am also co-author of Grocery Gardening. Bumblebee is about my life in rural Maryland, my garden and my love of food, my little dogs and pet chickens. You can follow me on Twitter, Pinterest and Facebook. Thank you for visiting!
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I’m so mad; our cukes got wilt disease from an early infestation of the dreaded cucumber beetle!
Your’s look marvelous!
(And don’t you just love your Felcos?)
Mmmm … this sounds so good! I can’t wait until my cucumbers are ready so I can try it!
This sounds really yummy! Thanks for sharing.
Great post, I’ll have to try some. I don’t know when I’ll ever get around to planting my own veggies though. My liriope groundcover keeps me busy.
That is some cucumber! Thanks for sharing.
Robin,what a nice twist on cucumber salad. I’ll be trying it. Let us know how the next Armenian cuke tastes.~~Dee
Huh… that looks really delicious, Robin! My grandmother always made a cucumber salad with vinegar, sugar, and onions. Your Asian version would be a great modern alternative.
I have always savored a good cucumber, cool from the fridge, but they don’t always like me. (Acid reflux; need I say more?) I need to start some veggies for fall. It’s too hot for most everything in East Texas right now. Scorching and no rain in sight. If you happen to hear from some, please send it this way, will ya?
Brenda
I am seriously tempted, though, of course, I have no homegrown cucumbers. I’ll find someone else’s.
I had a homegrown cuke that totally surprised me…it was round. Apparently an Heirloom Lemon Yellow and delicious….but I didn’t grow it…the Amish farmers did. The recipe looks delicious!
Has anyone preserved/canned cucumbers either whole or sliced to be used for cucumber salad later? or even the picked cucumber salad completed would be good too. We have canned a ton of pickles already and would like to have some cucumber salad in winter. I’m thinking of just trying it and see how it turns out.