Cucumber question
in Fruit & veg
hi
so.
As I mentioned before it’s my 1st year growing so I have a query
how do I know when my cuke are ready to eat
this is a passanda
do I have to look for something particular ??

so.
As I mentioned before it’s my 1st year growing so I have a query
how do I know when my cuke are ready to eat
this is a passanda
do I have to look for something particular ??

0
Posts
Pick them when 4" and you'll get masses.
I have one Cucino mini-cucumber in a 22L pot. I picked the 1st cue on 15 June and have so far harvested 31.
Wisdom is not putting it in a fruit salad.
Wisdom is not putting it in a fruit salad.
2lb cucumber
1 large green pepper
2 large onions
2 oz salt
½ pt cider or wine vinegar
8 oz soft brown sugar
½ tsp ground turmeric
¼ tsp ground cloves
½ tsp celery seeds
1 dsp mustard seeds
Wash cucumber but do not peel.
Peel onions.
De-seed pepper.
Thinly slice all prepared vegetables and place in a large bowl.
Add salt and mix well.
Cover and leave to stand for at least 3 hours.
Rinse vegetables well, in a colander, under running, cold water.
Squeeze out as much liquid as possible.
Place in a large pan, add vinegar and bring to the boil.
Simmer until vegetables are soft, about 20 mins (well, I found it a bit longer).
Add sugar and spices to the pan, stir to dissolve and boil for a further 10 mins.
Pour hot pickle into hot, sterilized jars and cap immediately with sterilized lids .... then hide it or your OH will eat it with every meal
I used to love pickled 'anything' but I had duodenitis and gastritis a few years ago, so I'm not allowed anymore
I'll have a google for cucumber soup, sounds like the sort of thing to have chilled on days like today and I do like Gazpacho
Wisdom is not putting it in a fruit salad.
Even an orange can set it off.
Thanks pa - I'll give that soup a go, nice n easy.
I'm just coming to the end of last year's home-grown soups.
I turned 17 butternut squash into roasted bn soup and it's lovely. It has a hint of chili and could easily be used as a substitute for a coconut-based curry sauce in a Malasian or Indonesian curry with the addition of a few spices and a lot of garlic.
Roast pepper soup and tomato soup (and numerous variations and combinations) all recently gone, but I see the first Sungold tomato is almost ready in the greenhouse, so the cycle is about to repeat.
Wisdom is not putting it in a fruit salad.