Cucumber Sandwiches and Other Cool Recipes

Cucumbers are one of the oldest vegetables cultivated by humans for food, with archeological discoveries in Thailand attesting to this. One dig logged the use of cucumbers for food as early as 9750BC. Pickling was also an early way of preserving foods, with cucumbers being a common vegetable used in the brine process. Ancient Egyptians ate pickled cucumbers almost daily, as did Greeks and Romans. Biblical references are made to cucumbers (some translations use "melons"), in particular when the Israelites complain to Moses in the wilderness that they miss the delicious foods of their homeland. There are historical references to cucurbits in all parts of the world.

Throughout history, cucumbers have also had medicinal uses. They are about 96% water, and the rest is mostly fiber. However cukes contain minerals, especially potassium, and they are used as a natural diuretic and to promote kidney and bladder health. The diuretic properties have made cucumbers helpful for blood pressure treatment as well.

Try this recipe for "Benedictine", a cucumber concoction that is eaten as a dip or as a sandwich spread. It is popular in the southern US, but is not as well known in the north.

Ingredients:
1 large cucumber (no large seeds)
8 ounces cream cheese, softened (I use Neufchatel for less fat and fewer calories)
1/3 cup finely chopped onion
1 tablespoon mayonnaise
1/4 cup sour cream (lite or fat free is great)
Dash of salt, to taste

Grate the cucumber finely and squeeze out excess juice through a clean cotton dish towel or white paper towel. I use about 2 cups of grated cucumber. Stir all ingredients together until smooth. Most recipes call for a few drops of green food coloring, but I never use it. I leave the peel on the cucumber and the green flecks are pretty enough for me. The food coloring always looks so phony.

Benedictine is a delicious dip for vegetables. Use it as a sandwich spread on party rye, or on other whole grain breads for a healthy snack. It makes wonderfully light tea sandwiches, always cool and delicately elegant. And it is equally tasty on crackers.

If you have used your cukes to make dill pickles, here is a twist that will spice up those tired pickles after everyone has had their fill of dill. They are called "Candied Dills", and you can use store-bought dill pickles if you want to try the recipe.

Ingredients:

1 quart dill pickles
1/2 cup tarragon vinegar
2 3/4 cup sugar
2 Tablespoons mixed pickle spices (tied in a cloth bag)

Drain the dill pickles and cut them into chunks. Bring vinegar to boil, remove from heat and stir in sugar until dissolved. Place bag of spices in liquid and allow to steep until cool. Add pickle chunks and stir all together. Let stand 4 hours.

Put half of the pickles back into the jar, then the bag of spices, then the rest of the pickles and juice. Let stand in the refrigerator for 4 days before eating to allow flavors to blend.

Note: I make my own mixed pickling spice by using whole cloves, small pieces of broken cinnamon sticks, mustard seeds, and bits of leftover whole nutmeg that are too small to use on my little hand grater.