Summer is on -- time to cue the
cukes! Pickling is the way to go for most of us, but we have a few other tricks up our sleeves for cucumbers. Sour Pickles
Our friend lactofermentation gives cucumbers their characteristic tang. This is the deli pickle of your dreams -- but there are a few tricks to perfecting crispy spears.
(Image via Tim Vidra) Beer Brined Pickles
Pickles and beer, together at last. The subtle malt and bitterness of beer adds another dimension to garlicky, spicy, assertive cukes.
(Image via Karen Solomon) Cornichons
Harvested small, tiny cornichons or gherkins make delightfully tart, crisp accompaniments to pâtés and cheeses.
(Image via Lester and Miya) Senfgurken
Battle your yellow, overgrown cucumbers by turning them into a classic German pickle, sweet and tangy with mustard seed.
(Image via Culinaria Eugenius) Bread and Butter Pickles
If you prefer to go sweet, which up a batch of bread and butter pickles, enhanced with turmeric to give them their signature sunny yellow hue.
(Image via Sugarcrafter) Curry Pickles
A kiss of heat complements complex spices. Indian flavorings make for surprisingly tantalizing pickles.
(Image via Sunset Magazine) Sunomono
Japan's sunomono focuses on the delicate nature of the cucumber, preserving its crispness and fresh flavor.
(Image via The Cultivated Life) Cucumber Infusion
A, uh, different kind of pickling: Infuse cukes into vodka, gin or tequila for a refreshing sipper on steamy days.
(Image via Shutterbean) Cucumber Chips
It's true -- despite being about 90% water, cucumbers can be dehydrated and made into crisp snack chips.
(Image via Nettlefetter)