We love these mini cucumbers. One of them is the perfect amount for a serving. We had already eaten several from this package but, knowing how quickly they can spoil, I needed to somehow extended their time of usefulness.
Pickling is the best known and almost the only way to preserve cucumbers. They do not freeze well at all. The cellular structure is broken down and they become hideously mushy. I have found that the liquid from a cucumber freezes just fine and is useful in homemade salad dressings, smoothies, green drinks, cocktails and such.
I washed and chopped 5 or 6 cucumbers from the package, leaving a few for eating, and blended them into a purée with the juice of a lime.
I double strained the liquid from the pulp, one of the strainers having a finer mesh. Using my juicer would have been more efficient and extracted more liquid but not worth the trouble of getting out the machine and having all that cleanup for just a few cucumbers.
The cucumber juice was then frozen into cubes for future use. I saved the pulp in the refrigerator to be used in the next day or two.
Faye made a delicious vegetable chili with white and red beans. Other interesting ingredients in the soup were cashews and raisins.
To go along with the chili I baked whole grain yellow corn tortillas topped with cheddar cheese, jalapeño, red onion and crushed cumin seed. After taking them out of the oven I cut the tortillas into wedges and blotted the fat from the cheese with paper towels.
To go on top of the tortilla wedges I put together a guacamole using cucumber pulp.
Other ingredients in the guacamole were jalapeño powder, onion powder, garlic paste, black salt and black pepper.
…and this was lunch.