Food Using dehydrated cucumbers

Digger

Senior Member
We like cucumber salad in the summer. It is just 3 cups of cucumbers slices, some onion slices, 1/2 tsp. salt, 1 tbls. sugar, and 1/4 cup apple cider vinegar.

What I was wondering is if I could use dehydrated cucumbers by rehydrating before mixing the recipe. Has anyone on here done anything similar?
 

summerthyme

Administrator
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I'd suggest trying a small batch. I suspect the texture m8ght not be agreeable, but it would be worth trying once. Better to know now, before dehydrating a ton of them!

Summerthyme
 

hiwall

Veteran Member
No one can answer you question better than you can yourself. Like Summerthyme says -just try it.

I plan on drying several items this year and then grinding them to add to recipes. Just for a trial to see how it works. Many things can be added to baked goods to add flavor or texture, or moisture, and at the same time adding nutrients. I like experimenting.
 

TerriHaute

Hoosier Gardener
We like cucumber salad in the summer. It is just 3 cups of cucumbers slices, some onion slices, 1/2 tsp. salt, 1 tbls. sugar, and 1/4 cup apple cider vinegar.

What I was wondering is if I could use dehydrated cucumbers by rehydrating before mixing the recipe. Has anyone on here done anything similar?
I'd love to know that, we are loaded with cucumbers. It might be worth experimenting with to see if cucumber rehydrates well. I am guessing they might be a little limp, like pickles, when rehydrated.

Your recipe is similar to the one I use, but I also add dill:

2-3 cucumbers, sliced
small to medium onion, sliced
1 cup sugar
1/2 cup water
1/2 cup cider vinegar
pinch of salt
2 T. fresh chopped dill


And a keto friendly one:
2-3 sliced cucumbers
sliced medium onion
2 T. fresh chopped dill
1/2 C. sour cream
1/4 cup real mayo (not Miracle Whip)
1 T. lemon juice (I think vinegar could be used too)

I slice the cukes and let them drain in the collander for a couple of hours otherwise their juice makes the sour cream a little soupy.
 

nomifyle

Has No Life - Lives on TB
We've dehydrated 4 quart jars full, which is a lot of cucumbers. I use them for a snack and sometimes with dip although for the most part they are too thin to dip much.

God is good, all the time

Judy
 

Wildwood

Senior Member
We like cucumber salad in the summer. It is just 3 cups of cucumbers slices, some onion slices, 1/2 tsp. salt, 1 tbls. sugar, and 1/4 cup apple cider vinegar.

What I was wondering is if I could use dehydrated cucumbers by rehydrating before mixing the recipe. Has anyone on here done anything similar?
This is very close to my refrigerator pickle recipe. Mine goes in a quart jar with enough water to cover the cucumbers and onions. It also calls for the cucumbers to be tossed in the salt and left for an hour before mixing it all up. You retain the liquid so it doesn't get too watered down. I also put in a little celery seed...the vinegar and sugar amounts are the same but the salt is 1 tsp....I know that's more than your recipe but the water dilutes it some.

This keeps for up to 6 weeks in the fridge and is much milder and fresher tasting than a regular pickle. We can't get enough of it...I did 14 cups of cucumbers last night and it made about 3/4 of a gallon by the time I put the onions in. I used two tablespoons of salt for 14 cups and adjusted everything else accordingly.

This way you can at least extend it for an extra 6 weeks if the dehydrating doesn't work out.
 

Digger

Senior Member
We rehydrated a few slices. They are floppy, but do have a crunch. We both agreed that they may be acceptable for cucumber salad in winter. So I have been drying more. They shrink up to nothing. If I wasn't drying them, I would be giving more away or feeding them to the chickens. I think I am done making pickles.
 

Kathy in FL

Has No Life - Lives on TB
We like cucumber salad in the summer. It is just 3 cups of cucumbers slices, some onion slices, 1/2 tsp. salt, 1 tbls. sugar, and 1/4 cup apple cider vinegar.

What I was wondering is if I could use dehydrated cucumbers by rehydrating before mixing the recipe. Has anyone on here done anything similar?
I think you can can small batches of this rather than dehydrate. I'm pretty sure I've seen a recipe for something similar anyway.
 

Kathy in FL

Has No Life - Lives on TB
Hah, knew I'd seen something similar.


And if Martha has it you know there are others out there.
 

Grouchy Granny

Veteran Member
I'm getting ready to put a load of zucchini in the dehydrator (after I steam them for a minute or so) to rehydrate this winter for the dogs and for use in soup.

Will let ya all know how they come out and I might just try to do cucumbers as well since I seem to have a plenitude of them and am sick of pickles. Although I might make another batch of the cucumber/ghost pepper relish for some friends. You get the sweet first, then the burn!
 

Grouchy Granny

Veteran Member
That is the same recipe, but nothing on canning it.
I'll post the recipe in Granny's Kitchen here in a few.

Now questions on dehydrating the cucumbers - how thick did you slice, did you blanch first, how long did you dehydrate? I'm at about 5100 or 5200 feet in altitude, so that matters (but only to those of us who know what mountains really are).
 

nomifyle

Has No Life - Lives on TB
DH cuts them fairly thin and he does not blanch. Just line them up on the dehydrator sheet and go for it.

God is good all the time,

Judy
 

Digger

Senior Member
Did not blanch. Dried at about 120 degrees for 10-14 hours. Sliced up thin, but some were about 1/8 of an inch or so thick.
 

EYW

Veteran Member
My husband is Danish and he makes a refrigerator salad or pickle from thinly sliced cukes, vinegar, sugar, and water. He learned it from his mom. It is traditional summer salad for them. I really liked it but the chemo and radiation to my neck and jaw area totally screwed up my taste buds and it is now too tart for me. Bean salad, wasabi, jalapeno jack, I can no longer enjoy.
 
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