Lynda has made 5 gallon pails of pail pickles and 41 quarts of dill pickles so far! We were pretty amazed to be able to do all her pickles from our garden. It can sometimes be difficult to get all the picklers you need at once. We have ALOT of cucumbers, to say the least.

Here are a few recipes I tried this year to do something a little different with all our cukes.

A recommendation from Emily Gackle, off 101 Cookbooks: Cucumber Peanut Salad. I altered some of the ingredients to fit what I had in my pantry and was available at Kulm’s grocery.

3 medium cucumbers, partially peeled
1-2 jalapenos, stemmed and minced
1/2 cup peanuts, toasted
1/3 cup shredded coconut, toasted
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 tablespoon coconut oil
1/2 teaspoon mustard seed
1/4 teaspoon cumin seeds (had to use ground cumin)
scant 1/2 teaspoon fine grain sea salt
a handful cilantro, chopped

I could only get shredded, sweetened coconut, so I left out the sugar and added to taste at the end. Same with the peanuts and salt. I tested it out on some guests and it was a winner. It works great as a regular side salad, but because I didn’t want to use utensils at the party, I served it on sourdough bagel chips.

Here’s a Cucumber Salsa that’s nothing fancy, but a tasty way to use cucumbers. Regular salsa is fantastic, but I found the cucumbers and dill in this recipe really change salsa in a way that puts a fresh, garden taste on the table, the kind of taste that anchors the seasons.

2 tsps fresh cilantro, minced
2 cucumbers, peeled seeded and chopped
2 tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 onion, chopped
1 clove minced garlic
2 tbsps lime juice

1 tsp fresh parsley, minced

1/2 tsp dill weed, dried – I used fresh
1/2 tsp salt