This week is all about cucum­bers. How about this Armen­ian Yard­long Cucum­ber? Yes, it is sup­posed to be this light yel­low, almost white color. And this one is well on its way to being a yard long.

Unfor­tu­nately, my first Armen­ian Yard­long Cucum­ber was bitter.

Here’s a great way to enjoy the fla­vor of your gar­den fresh cucumbers–Asian Cucum­ber Salad. My favorite!


3 medium cucum­bers, peeled, de-seeded, sliced length­wise and in thin slices
1 table­spoon kosher salt
3 table­spoons rice wine vine­gar
3 table­spoons toasted sesame oil
1/2 tea­spoon sugar
1/4 tea­spoon hot red pep­per flakes
1 1/2 table­spoons sesame seeds, toasted in a skil­let until golden brown

Toss the cucum­bers with the kosher salt and place in a colan­der in the sink. Place an ice-filled bag on the cucum­bers to drain for 45 min­utes to an hour. Whisk all the remain­ing ingre­di­ents, except the sesame seeds, until blended and the sugar is dis­solved. Rinse the cucum­bers and dry with paper tow­els. Toss the cucum­bers and dress­ing. Top with sesame seeds and serve immediately.


Garden and food writer Robin Ripley is co-author of Grocery Gardening. Her new book, Wisdom for Home Preservers, will be released later in 2014 from Taunton Press.

Bumblebee is about her life in rural Maryland, her garden, cooking, dogs and pet chickens. She also blogs about food and chickens at Eggs & Chickens. Follow her on Twitter, Pinterest and Facebook. Thank you for visiting.


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