Chewy Frosted Cucumber Cookies are classic tasting cookies made with 1 cup grated cucumber to add some healthy nutrients! It’s the perfect easy cookie recipe to make with kids to show them vegetables can be yummy! The cute cookies are soft and you will fall in love with the sugar frosting on top! Who knew baking with cucumbers could be so delicious!
Cucumbers aren’t just for making pickles with (although they are sure are yummy). You can also bake with cucumber, similar to how you’d use zucchini or pumpkin. All you have to do is remove the seeds and grate the cucumber to get a similar texture. I’ve been using cucumber in multiple baking recipes this Summer, like this Sugar Glazed Cucumber Bread, and we’ve been loving it!
For this recipe I was inspired by Oatmeal Sugar Cookies that I used to love as a kid. This recipe uses no oatmeal, but it has the same chewy consistency, along with the sugar frosting. The cucumber is hardly tasted in this recipe, but slightly visible with beautiful green specks decorating the cookie here or there. After family and friends tell you they love the cookies then you can tell them they are made with cucumbers. They will be shocked, trust me, I do it all the time!
If you are looking for a delicious recipe to use your garden cucumbers in – this is it! The Sugar Glazed Cucumber Bread is made with 1 cup grated cucumber, similar to zucchini bread. A powdered sugar glaze is poured on top once baked!
This weekend there were many surprises in the garden. The monster pumpkin plant just won’t stop growing. There was a 5 pound bag of potatoes waiting for us under the soil. Carrots were pulled. Jalapeno peppers were picked. Cucumbers were spotted. These are all vegetables I was hoping for, but maybe in a few weeks…. but in typical garden fashion, they make their own rules and showed up to the party early. I couldn’t have been more happy to see them!
I saw a few baby cucumbers growing on the vine last weekend but somehow those babies transformed to multiple large cucumbers in just a few days, ready to be picked and enjoyed. My Half Sour Pickle recipe is a favorite way to use cucumbers, but I was trying to figure out how to bake with them. This Sugar Glazed Cucumber Bread was created because of that! This bread is similar to Zucchini Bread, but instead is made with grated cucumbers. After the bread cools, a delicious powdered sugar glaze is poured on top to make it really special. This is our new breakfast recipe that I’ll be making weekly until the cucumbers finish in the garden.
With a ton of red picking with our tomatoes, it’s time to show some love to the green veggies.
We’re picking tomatoes like wild people but we’re also picking a ton of other vegetables. Right now there’s tomatillos, peppers (jalapeno and bell), soy beans, green beans, yellow beans, watermelon, cantaloupes, cucumbers, radishes and carrots growing. As soon as the soybeans are picked, broccoli will make it’s way to their bins. Once the carrots and radishes are harvested, a quick seed refresh will be planted to hope we can get them regrown by first frost. In our previous onion 4×4 containers a new batch of sugar snap peas were just planted in hopes they will make it before frost as well, although every year they seem to miss it by a week or two.
What’s growing and what are we picking in the garden that’s green? Let’s dive in.
Beans! Yellow beans, green beans, they’re everywhere! In the beginning years of the garden we didn’t have much luck with pole and bush beans but starting last year we tried it again and it worked. This year we decided to expand to pole beans and they are growing awesome. We added new fresh compost fertilizer to the soil and these beans took off. Matthew is 6 feet so check out how big they’ve gotten. The right side won with getting to the top first. :D)
We have multiple gallon sized bags full of green beans in the fridge with us picking more every day. We’ve been enjoying them for dinner sauteed and in vegetable soup (recipe coming soon) and I’ve been freezing a few bags to save until Winter.
Easy Dill Hamburger Pickles recipe. No canning, no vinegar and they only take 24 hours to pickle!
It’s the beginning of August which means it’s pickle time. The cucumber plants are thriving and we’re picking kirby cucumbers by the basket. Between this and my Half Sour Pickle recipe, I’m all set with my pickles for the next few months.
This pickle recipe is easy and tastes just like the best Dill Hamburger pickles you can buy in the store. You don’t need canning experience because these are no boil needed. You throw them in the refrigerator and they’re ready to crunch in 24 hours. Also this recipe doesn’t use vinegar because you all know my hatred for vinegar, so for all of you who have gotten to this recipe because you typed into Google “I hate vinegar, please give me pickles”, I got you covered. I love these pickles, they’re win win all around.
We’ve been picking a bunch of kirby cucumbers in the garden. We grow our cucumbers in 27 gallon containers and we’re always surprised by how well they grow. We try to pick them before they get too big, but sometimes one giant gets through because we miss him (they’re boys).
I always love the odd ball shaped pickle too. Don’t discriminate, they all make delicious pickles.
First thing, cut up you pickles into slices. You’ll want 4 cups of pickles for this recipe. If you’re doing more or less than 4 cups, then you’ll have to do some math with the recipe.
While cutting the cucumbers, throw a few in your mouth because you deserve it. Aren’t they delicious?
Throw your dry ingredients in a bowl and mix them around. If you want to make sure they stay crunchy, make sure to pick up some Pickling Crisp. I get mine from Amazon for $8 and it lasts forever.
Throw your pickles in 1 pint mason jars. Then throw your dry herbs and seasonings on top.
Now add your sugar/salt water mixture evenly into the 3 mason jars.
Now close the lid and shake these babies up.
All ready for refrigeration…
Throw them in the fridge and wait 24 hours. No peeking, no opening. I know the urge is hard but do it!
And once the 24 hours is up, dive in!
They are the perfect taste of dill with a nice crunch.
Now the hard part.. not eating them all at once!
No Boil, No Vinegar 24 Hour Easy Dill Hamburger Pickles
If I ask what my husband he wants for dinner, more than likely he will say “burgers.” This recipe is a twist on the usual burgers and packs a big taste punch with the creamy peanut butter and Worcestershire sauce. If you’re anything like me then a burger needs to be covered in cheese, bacon, and many slices of pickles and tomatoes.
You all know I’m a pickles and tomatoes kinda girl with burgers!
Hop on over to Peanut Butter & Co for the recipe. Who knew peanut butter in a burger could be so good? But then again, doesn’t peanut butter make everything better?
Quick. If you have a smartphone, I want you to open up your browser and tell me what is the most recent thing you searched for. For me it’s “Nutrition of Blackberries”. Followed by “Sneak peek or Sneak peak”. Followed by “Tote 35”. Followed by “Citi Bike”. Followed by “Donut pans”. Followed by “C-Town Supermarket Sales”. Followed by “Luna Bars Amazon”. Followed by “Tye Dye or Tie Dye”. Followed by “Bio-Oil”. Followed by “Online Stop watch”. Followed by “47 Brand Nets Hat Floral”. Followed by: “FreshDirect – Ground Meat”. Followed by: “Sopranos Shush”. Followed by “What breed of dog is this?”. Followed by “NYTIMES Ed Snowden”. Isn’t the mind amazing in how you search for things? Also isn’t it even more amazing how you jump from one thing to another so quickly? I’m a crazy Googler in bed. That sounds weird. I’m sorry.
One of the things I look forward to most is laying in bed at night and searching for everything and anything. I try to keep a running list of subjects in my mind, recipes, product reviews, news stories, beauty products, inspiration stories, possible illnesses that I will search for causing myself to become scared. Don’t you love playing Internet Doctor? And during these searches I will send myself emails as reminders in the morning. One email I recently received from myself just said “Thursday”. Another said “Turn light on”. One said “baby”. Thursday – what do I have to do Thursday? Turn Light on – for what? why? Baby – baby present? I have no idea. 3AM emails are hard to articulate apparently.
Anyways, on to the recipe…
If I showed you my refrigerator right now you’d gasp at the amount of mason jars full of pickles. There is alot, it’s kinda frightening at the amount of pickles that are in there. You would think I’m hoarding pickles for the apocalypse. Because I can’t fit any more pickles in my refrigerator and I have run out of mason jars I got to thinking what else I could do with our garden cucumbers. The only real thing I do with cucumbers is make pickles, but they are a vegetable that I compare to broccoli or peas, so why not marinate them just like I do with those? Asian Marinated Cucumbers is where the party is!
I tried to find a recipe online to help steer the way but it was really hard for me to find any guidance as the majority of all cucumber salad recipes are cold but I wanted something hot that I could serve as a side dish for dinner, or over rice, or even better yet over rice and chicken. You could totally replace Chinese Takeout Chicken and Broccoli with Chinese Takeout Chicken and Cucumbers and it would be delicious.
I marinated these cucumbers overnight but if you are rushed for time, a few hours would do the trick. Marinating them really makes them soak up the sauce.
Also while taking pictures of this dish, Essy, the fearless feline of mine who is usually lurking behind every picture, was totally into these cucumbers. She nearly jumped over a stool to get her nose up close and personal. If cats love this dish, then you know it’s a winner.
If I could stand on top of a mountain I would yell “I love pickles!”. I really do. They’re pretty, they’re crunchy, they’re full of flavor, they hit the right spot in the afternoon when you need a snack, they’re great on a burger, they’re great at 4AM standing in front of the refrigerator. Pickles, they’re just really good.
With the cucumber plants in full producing mode right now we have been picking (and pickling!) quite a few kirby cucumbers. We currently have 6 mason jars full of pickles in the refrigerator! If you are in Brooklyn and are in need of a pickle, I’m your girl! I have been trying to get the perfect half sour pickles after years of swooning at all the NYC pickle places. Finally, I got it just right!
A few notes about these half sour beauties:
-These don’t have vinegar in them. You see I have a fear of the smell of vinegar, I just get freaked out. So I have been desperately trying to figure out how to make delicious pickles with seasonings to make up for the lack of vinegar. THIS IS IT! In this one instead of using vinegar we use sea salt water!
-I would leave these in your refrigerator at least 4 days before you bite into one. After that, good luck not finishing the jar in a day or 2. If you have control of your fingers going in the pickle jar though, these last for weeks.
-Kirby cucumbers are the best for pickles.
-If you don’t have Kirbies, that’s totally ok, but I recommend if you are using big cucumbers to cut them up into spears first (they will fit better into the jar most likely too).
-Please don’t skip on the seasonings. These pickles soak alongside delicious garlic, fresh dill, peppercorns, coriander seeds, mustard seeds and bay leaves.
-This recipe uses a half gallon mason jar. The ingredients and amount of water to salt ratio in this recipe is for this sized jar.
-If your pickles are soft and not crunchy when done, please check out Ball Pickle Crisp powder. It works great to keep that fresh crunch!
Fresh kirby cucumbers just picked from the garden!
One of the yummy herbs in this recipe is coriander seeds. If you have a cilantro plant and you neglect it, it will turn into coriander seeds. Awesome, right? I always do this every year so I get fresh coriander to last until next harvest season.
You can use a mortar and pestle to crush your dry ingredients or you can be like me and just use a tool (I don’t know the name of this so let’s just go with “tool”) to bash it all together. A rolling pin works great too. So does a hammer.
Put your cucumbers in the jar, then add your garlic.
Then your crushed dry ingredients.
Pick a few pieces of fresh dill. Doesn’t it smell great?
Then add your salt water and fresh dill.
Keep filling your jar with water until your cucumbers are completely covered. In the jar above, a little bit of the salt water still needs to be added.
Now it’s the hard part.. waiting for a few days to eat them!
But when it’s time… it will be worth it!
If you are making batches as you harvest, and you use similar jars sometimes it gets confusing to keep track of the ones that have been sitting the longest. To do this I use chalk or a Sharpie and write on the lid. #1 = eat first, #2 = eat next, #3 = eat next next.. etc.