Chowhounds have many favorite ways of preparing cucumbers, especially during the summer months.
chowmel makes cucumbers in sour cream: Salt thinly sliced cucumbers and onions and let them sit for a few hours. Rinse (you should still taste some salt), and squeeze out the liquid. Add pepper and sour cream, then set it aside for a few more hours before eating.
torty recommends making a quick pickle: Halve the cucumbers, seed if necessary, and slice them between 1/8 and 1/4 inch thick. Add sliced onions to taste, salt lightly, sugar generously, top with the vinegar of your choice, and let sit for a few days in the fridge before eating.
Chowhounds also enjoy cooked cucumbers. Sherri makes a quick sauté of chopped and peeled cucumber pieces and scallions tossed with fresh dill.
Megiac quarters them lengthwise, removes the seeds, and cuts them into 1/2- to 1-inch-thick slices, tosses them in flour, then sautés them in olive oil until crisp-tender, before finishing with a squeeze of lemon juice and salt and pepper to taste.
chowmel stuffs larger cucumbers with a filling similar to that used in pot stickers: minced shrimp, ground pork, garlic, and ginger. Cut the cucumbers in half lengthwise, remove the seeds, fill with the stuffing, and steam until cooked through.
Board Link: bumper crop of cucumbers- any suggestions?