Cucumbers are extremely beneficial for overall health, especially during the summer since they are mostly made of water and important nutrients that are essential for the human body. The flesh of cucumbers is rich in vitamin A, vitamin C, and folic acid while the hard skin is rich in fiber and a range of minerals including magnesium, molybdenum, and potassium. Additionally, cucumber contains silica, a trace mineral that contributes greatly to strengthening our connective tissues. They are known to heal many skin problems, under eye swelling, and sunburn. Cucumbers also contain ascorbic and caffeic acids which prevent water loss, therefore they are frequently applied topically to burns and dermatitis.
Depending on variety, cucumbers may have a mild melon aroma and flavor, in part resulting from unsaturated aldehydes, such as (E,Z)-nona-2,6-dienal, and the cis- and trans- isomers of 2-nonenal. The slightly bitter taste of cucumber rind results from cucurbitacins.
Recipes:
Strawberry Cucumber Salad with Lemon Cream
Cucumber Dill Salad with Rye Croutons (video)
Cucumber Yogurt Salad with Mint
Below is Bree’s Great Aunt Velma’s refrigerator pickles recipe:
Aunt Velma’s Cucumbers in Vinegar
- Thinly slice a cucumber. It does not have to be peeled, but you can if you prefer.( Optional: Cut white onion into thin rings or half rings. You can make this with just onions as well. Put them in a glass bowl that can hold heat.)
- Simmer 1 cup of white vinegar, 1 cup of water, ¼ cup of vegetable oil, and ¼ cup of white sugar.
- in a small pot, stir until the sugar is dissolved. When the liquid is mixed, pour over the vegetables and stir them.
- Cover lightly and let them stand. When they are cooled down, you can put them in the refrigerator. They are even better the next day, but they only keep for 2-3 days in the refrigerator at most. (If they last that long!)