White cucumbers are appearing this tear at some farmers’ markets; they taste a lot like their green cousins. Kater finds white cucumbers perfect for a cool summer soup: as long as the cucumbers aren’t waxed, you don’t have to worry about peeling them–just halve them and scoop out the seeds with a spoon, then add plain yogurt, chicken broth, minced scallions, salt, pepper, and dill.

White cucumbers also work great for sunomono: just combine cucumber, ginger, rice wine vinegar, salt and a little sugar. Taste ‘em before you sugar ‘em–this year’s crop has been much sweeter than average.

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White cucumbers?

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