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5 min read

Veggie Blog Weekly Feature: “Let’s Get Creative with those Cucumbers”

This week we are talking all about those delicious and crunchy cucumbers. I’m sure many of you enjoy them sliced on your salad or dipped in your favourite dips but did you know there is many other ways to enjoy them?!

This week I’m sharing some unique recipes featuring cucumbers… but don’t worry, unique doesn’t mean hard! All the recipes still take little time but pack delicious flavour.


Ever wonder… Why you salt cucumbers before adding it to your dishes? Salting cucumbers before adding them to dishes helps reduce moisture, improving their texture and preventing sogginess.

From refreshing salads, to pickles, fish dishes, and dips, these cucumber recipes will take you on a cool, flavorful, and healthy ride. Let’s elevate cucumbers from the sidelines to the spotlight.


Wondering how to use other items in this week’s bundle?

Did you know all the recipes I’ve shared weekly for over the past two years can be found on the Backed By Bee blog/website? So not to worry there is lots of ideas for those parsnips too! 




Swedish Pickled Cucumbers

Created By: Kristys Kitchn

An easy to make, no cooking required, delicious side dish. They’re the perfect combination of sweet, sour, crisp and tart. These refreshing pickled cucumbers pair perfectly with heavy, savory dishes like Swedish meatballs or a roast, and with lighter foods like grilled salmon or cheese and crackers!



1 large cucumber

½ tsp salt

½ cup water

¼ cup white vinegar

2 TBSP white sugar

2 TBSP parsley, finely chopped pinch white pepper


1. Thinly slice cucumber using a Swedish style cheese slicer, mandolin or sharp knife.

2. Lay cucumber slices in a single layer on a plate. Sprinkle some salt over cucumbers, repeating the process until all cucumber slices have been used.

3. Lay another plate on top of the cucumber slices and add some weight to the top of the plate. Leave it for about 30 minutes.

4. Meanwhile, mix together water, vinegar, sugar, white pepper and chopped parsley. Stir until sugar has dissolved.

5. Drain off and discard excess liquid from cucumber slices. Give cucumbers a squeeze and use a paper towel to blot off any excess water.

6. Transfer cucumber slices to a bowl or a jar. Pour vinegar mixture over cucumber slices.

7. Cover and refrigerate at least 1 hour before serving to allow flavors to develop.


Healthy Tzatziki Sauce

Created By: Elysia

Instead of dipping your cucumbers into dip, turn them into the dip! 😊

This healthy tzatziki recipe is the perfect creamy condiment to enjoy with fresh veggies or pita chips, as a salad dressing, or to enjoy with any protein! Homemade tzatziki sauce comes together with just a handful of simple ingredients, and you'll love having this healthy dip in your fridge to add to everything all week long!



2 cups 2% plain Greek yogurt

1 cup shredded English cucumber (about 3/4 medium English cucumber shredded)

1/2 tsp garlic powder (or use 1 garlic clove )

1 TBSP lemon juice

1 TBSP olive oil (plus additional for serving)

1 TBSP finely chopped fresh dill (optional)

Salt and pepper to taste (I used about 1/2 tsp of salt and 1/4 tsp pepper)


1. Measure out the yogurt into a coffee filter or fine wire mesh strainer over a medium bowl. Place in the refrigerator and allow liquid to strain from the yogurt for several hours. Set aside.

2. Meanwhile, de-seed and grate your cucumber. Place the shredded cucumber in a colander over a bowl and sprinkle with salt. Let it sit on the counter for at least 30 minutes or up to 2 hours, occasionally pushing out the excess water.

3. Place the shredded cucumber into a kitchen towel or cheesecloth and squeeze out as much moisture as possible.

4. In a medium bowl, combine the yogurt, shredded cucumber, garlic powder, lemon juice, olive oil, dill (if using), salt and pepper. Refrigerate for a few hours before serving. Drizzle with additional olive oil if desired, and serve.


Mexican Cucumber Salad with Cilantro and Lime

Created by: Food Charlatan

Perfect side dish for taco Tuesday!



1 jalapeno, seeded and finely diced

2 cloves garlic, finely minced

3 TBSP lime juice, fresh

1/4 tsp red pepper, crushed

½ tsp salt, or to taste

black pepper, to taste

3 TBSP olive oil

2 cucumbers, very finely sliced

4 TBSP cilantro, minced, to taste


1. Dice the jalapeno and garlic and add to a medium-sized bowl.

2. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.

3. Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. Add the cucumbers to the dressing and stir together.

4. Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.


Peruvian Shrimp Ceviche

Created By: Food plus words

This fresh and easy Peruvian shrimp ceviche recipe is the best version because it can be done with raw and cooked seafood for every palate.



1 lb shrimp peeled and deveined

1 cup cherry tomatoes cut into halves

¾ cup diced cucumber

½ cup red onions

1 avocado diced

1 jalapeno, minced

½ cup chopped cilantro

¼ cup lime juice

1/3 cup fresh orange juice

½ teaspoon salt

Tortilla chips for serving


1. Gather all the fresh ingredients for the quick and easy shrimp ceviche.

2. To cook the shrimp, boil a pot of water with salt to high heat. Turn off the heat and cook the shrimp until they turn pink.

3. Drain and cool the cooked shrimp. Next, place them in a bowl with cherry tomatoes, cucumber, red onions, avocado, jalapeno, and cilantro.

4. Season the ceviche mixture with lime juice and orange juice.

5. Add salt to taste and toss the ingredients together. Make sure everything is evenly coated.

6. Cover the bowl and put the shrimp ceviche in the fridge to marinate for 45 minutes to an hour before serving.

7. Plate the shrimp ceviche with tortilla chips, and enjoy.


1. Classic ceviche uses raw shrimp, but it’s crucial to use the freshest shrimp if raw to ensure they’re entirely safe from contamination.

2. If using frozen shrimp, defrost and cook them accordingly.

3. Be patient and let the shrimp ceviche marinate for 45 minutes to an hour before eating.


Cucumber Carrot Salad

Created By: Tressa Jamil

Refreshing and tangy, this is a perfect way to enjoy fresh vegetables. Pair it with a savory entree or eat it as a light snack.



1-2 cucumber, thinly sliced

1 medium carrot, julienned

½ red onion, thinly sliced

2 TBSP cilantro, finely chopped

2 scallions, thinly sliced at a bias

¼ cup rice wine vinegar

2 tsp fish sauce

1 tsp lime juice, about ½ a lime

½ – inch fresh ginger, minced

2 cloves garlic, minced

Optional: 1 tsp sesame seeds, toasted


1. Slice the cucumber using a sharp knife or mandolin. Then, cut the carrots and add them to a mixing bowl and set them aside. 2. Then, cut the onions, cilantro, and scallions and add them to the bowl.

3. Combine the ingredients for the dressing in a small bowl, and give it a quick stir.

4. Pour the dressing over the salad, mix, and refrigerate for 20-30 minutes before serving.

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