Process the cucumbers warm and ice cold

• Cucumber and cream vegetables

These vegetables go wonderfully with briefly fried meat or vegetarian patties.

ingredients

• 2 fresh snake cucumbers
• 1 onion
• 100 ml vegetable stock
• 150 g sour cream
• 15 g butter
• 1 teaspoon flour
• 1 bunch of fresh or 2 teaspoons of dried dill
• Salt and pepper to taste

preparation

1. Wash cucumbers thoroughly and peel if you like.
2. Cut in half.
3. Take out the core casing with a spoon.
4. Cut the cucumber halves into bite-sized pieces.
5. Peel onion and chop finely.
6. Melt the butter in a saucepan.
7. Sauté the onion until translucent.
8. Add cucumber pieces and sauté short ones.
9. Top up with broth, fold in dill.
10. Bring to the boil once, reduce the heat and let the cucumbers simmer for about five minutes. They should still be firm to the bite.
11. Stir the flour into the sour cream.
12. Mix with the cucumber and let simmer briefly.

Cucumber ice cream

Admittedly: ice cream made from cucumbers, that sounds pretty unusual at first. But once you've tried our recipe, you won't want to go without this cool refreshment on hot days.

ingredients

• 1 small, pureed snake cucumber
• 150 grams of sugar
• 2.5 g of locust bean gum
• 200 ml of milk
• 150 ml of cream
• 2 tbsp inulin
• 10 chopped mint leaves

For the vegan variant, replace the milk with coconut milk and the cream with a vegan alternative of your choice.

preparation

1. Mix the dry ingredients together thoroughly.
2. Add the pureed cucumber and milk and stir everything until smooth.
3. Whip the cream until stiff and fold it carefully into the mixture.

You can either make the ice cream in the ice cream maker or just put it in the freezer and stir every hour.

cucumber relish

ingredients

• 4 cucumbers
• 3 onions
• 1.5 cm ginger
• 150 ml white wine vinegar
• 150 grams of sugar
• 3 tbsp mustard seeds
• 1 bunch of fresh or 2 teaspoons of dried dill
• 0.5 tsp turmeric, ground
• 1 teaspoon salt
• ½ teaspoon pepper

Some small, previously sterilized jars with intact twist-off closures.

preparation

1. Peel the cucumber, remove the seeds with a spoon.
2. Cut into very fine cubes.
3. Peel the onion and ginger. Chop.
4. Put the cucumber with the onion and ginger in a saucepan.
5. Fold in the vinegar, sugar, mustard seeds, salt, pepper and turmeric.
6. Simmer over medium heat for ten minutes.
7. Wash, clean, pat dry and finely chop the dill.
8. Remove the relish from the heat and fold in the dill.
9. Pour immediately into the sterile jars.
10. Seal, turn upside down and let cool.