If you think a cucumber is just a cucumber, think again. Browse the markets this summer and you’ll find a variety of cukes are available — from short, plump pickling types to long, slicing, salad varieties. All of them are ready to be turned into a great meal.
While most of us eat our cucumbers cool and raw, sliced and served on top of salads, there’s so much more you can do with them. Like using them to make refreshing summer cocktails. Or turning them into a savory cold soup. Or for pickling, naturally. It’s time to get creative with cucumbers, and these recipes are going to help you do just that.