These photos didn’t turn out very well, but trust me they are my cucumber plants. This is my third garden out here in California and the third time I planted cucumbers. It is also the first time that they did not die. Cucumbers need a lot of water. During the hot dry summers if you don’t water them enough they can die. Finally this year I figured it out.
Nutrition Information for cucumbers
16.0 (67.0 kJ) 1%
From Carbohydrate 10.9 (45.6 kJ)
From Fat 1.9 (8.0 kJ)
From Protein 3.1 (13.0 kJ)
Amounts Per Selected Serving
Vitamin A 95.8 IU 2%
Retinol Activity Equivalent 5.3 mcg
Alpha Carotene 10.6 mcg
Beta Carotene 41.2 mcg
Beta Cryptoxanthin 23.9 mcg
Lutein+Zeaxanthin 21.3 mcg
Vitamin C 4.3 mg 7%
Vitamin E (Alpha Tocopherol)
Vitamin K 9.6 mcg 12%
Vitamin B6 0.1 mg 3%
Folate 18.6 mcg 5%
Food Folate 18.6 mcg
Dietary Folate Equivalents 18.6 mcg
Pantothenic Acid 0.3 mg 3%
Choline 7.6 mg
Betaine 0.1 mg
I found this tasty Cucumber Salad recipe on the Food Network website.
- 2 English cucumbers (2 pounds)
- 1 small red onion
- 1 1/2 tablespoons salt
- 1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
- 1 teaspoon sugar
- 2 teaspoons dried dill or 2 tablespoons fresh
Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.
I’m going to try it and let you know how it turns out. But I will be substituting English cucumbers for the regular ones that I am growing in my garden.