Cool as a Cucumber – refreshing ideas & recipes

There really is something solid to that expression

Most of us have heard expression “cool as a cucumber” to describe a calm and unruffled demeanor. I don’t know too many people who feel that way these days, myself included. More are in the realm of “anxious as an artichoke,” if I may coin a phrase.

Today we’re celebrating cucumbers, and hopefully they’ll pass along some of that famous coolness. Did you know that cool as a cucumber is based on science? The inside of the cuke growing in the field stays cooler than the air temperature around it — most sources say about 20 degrees F.

Though how is that measured? Who goes around the fields or gardens poking a thermometer into them? Any home gardeners who want to verify this fact for us? It stands to reason that cucumbers’ coolness owes much to their high water content — and is also good reason why cucumber salads, cold soups, pickles, and beverages are so refreshing in the summer.

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While cucumbers are at least 90% water, they have plenty of food value. They supply vitamin C, potassium, and the mineral silica, which is beneficial for the hair and fingernails. They come in a number of varieties, which are fairly interchangeable in recipes:

• Common (also known as pole) cucumbers: The most widely sold, there two caveats is that they might come waxed — peel, or avoid altogether; and they can be seedy. If that’s the case, quarter lengthwise and cut away some or most of the seeds.

• Kirby, or pickling cucumbers: These shorter cucumbers are indeed ideal for pickling, but they’re good for any other use as well.

• Hothouse, or English cucumbers: These are grown in greenhouses. These approximately foot-long cukes have a nice crisp texture and relatively few seeds.

• Less common varieties: Gardeners and farm market shoppers might explore Armenian, Japanese, Persian, or lemon cucumbers.

Here’s a collection of my favorite plant-based cucumber recipes that offer plenty of warm-weather refreshment, though many can be enjoyed year round.

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Should you use organic? This year, cucumbers aren’t on EWG’s list of Dirty Dozen^™ produce, as they sometimes are, they’re kind of in the middle at #32. So they’re not on the Clean Fifteen^™ either. Even so, since they’re mostly used uncooked, I prefer using organic cucumbers in recipes. Here’s EWG’s full list for 2025. Make sure to scroll to the Dirty Dozen, as there are several summer fruits on it.

Quick & Easy Refrigerator Pickles

Let’s start with a quick recipe for easy refrigerator pickles that I hope you’ll love as much as I do. Substack is already telling me that this post is too long for email, so I’ll post the full recipe for this one here and link you to several other cucumber-forward recipes.

There’s no need for traditional canning methods and equipment other than a quart jar. The flavor is perfectly half-sour and makes use of beneficial apple cider vinegar. The recipe takes just minutes to make, though you'll have to be patient and let stand in the fridge for at least 24 hours to marinate.

I like to have these in the fridge as often as possible as a crunchy, nearly calorie-free snack. They’re also a classic accompaniment to serve with vegan burgers, sandwiches, and wraps.

Ingredients

• 1 long hothouse cucumber, 5 to 6 Kirby cucumbers,
  or 2 medium cucumbers, preferably organic

• 1 tablespoon salt

• 2 tablespoons natural granulated sugar

• 1 to 2 cloves garlic, minced

• 1 teaspoon dill seed, 1/2 teaspoon dried dill, or several sprigs fresh dill

• 1/4 cup apple cider vinegar (preferably raw and organic, like Bragg)

Optional ingredients

• 2 teaspoons pickling spice

• 1 teaspoon whole peppercorns

Instructions

1. No matter what kind of cucumber you’re using, you'll want to wind up with 4-inch (or so) spears. Cut in half lengthwise, then in half again, or into thirds, depending on the thickness of the cucumber. For Kirbys, it’s usually sufficient to cut them into quarters. Leave mini-cucumbers whole or slice in half lengthwise. For a change, you can slice cucumbers into rounds instead of spears.

2. Combine the salt and sugar in a cup of hot water and stir until dissolved. Pour into a quart jar, then stir in the garlic, dill, and vinegar. If you'd like, add peppercorns and/or pickling spice.

3. Pack the cut cucumbers into the jar, then fill nearly to the top with water, covering the cucumbers completely.

4. Cover tightly, shake gently, then store in the refrigerator. They’re usually ready in 24 hours; 48 hours is that much better. These will last (if you can resist them) for up to a week in the refrigerator.

And now, some cucumber-forward recipes to link to …

Cold Cucumber Soups

Vegan Cold Cucumber Yogurt Soup: With lots of fresh herbs in a tangy, creamy base, this no-cook soup is an exceptionally easy and needs no cooking. Quick to make, it’s inspired by the classic recipe for Middle Eastern cucumber soup, and is so refreshing!

Cold Green Pea & Cucumber Soup: This cool soup needs very little prep — everything just gets thrown into the blender. Cold soups aren’t everyone’s cup of tea, so to speak, but if you’re a fan, there are few things more refreshing in the summer.

Cold Tomato Mango Coconut Soup: Summer vegetables, cucumber, and a lush fruit come together in a cold soup with a Thai twist. Think of it as a Thai-flavored gazpacho.

Refreshing Pickled Cucumber Salad: A perfect companion with veggie burgers, sandwiches, and wraps, this refreshing pickled cucumber salad can be served with just about anything.

Pearl Couscous Salad with Cucumber and Fresh Herbs: Here's a great way to use this tiny, tender pasta (also known as pearl couscous). With plenty of parsley, scallion, and red onion, it’s flavored with lemon and a hint of fresh mint.

Vegan Rice Noodle Salad with Plant-Based “Steak”: In this vegan rice noodle salad, strips of beefy-style vegan plant protein, cucumbers, cilantro, and an optional hint of mint star in a Thai-inspired cold dish that’s both hearty and refreshing.

Simple Asian-Style Sesame Cucumber Salad:Sesame Cucumber Salad is a great accompaniment to stir-fries, noodle dishes, and other Asian-inspired meals.

Japanese-Style Cucumber and Wakame Salad: This traditional Japanese-style cucumber and wakame salad is a type of sunumono — vinegary cold dishes that add savor to the plate. Wakame, is one of the most widely used sea vegetables in Japanese cuisine, surpassed only by nori and kombu.

Cucumber and Kimchi Salad is a fantastic addition to the plate when served with Asian noodle dishes, stir-fries, rice dishes, and Korean specialties.

Cucumber and Pineapple Salsa (no tomatoes): If you’re a fan of salsa but want a change of pace from the usual tomato base, this cucumber and pineapple salsa recipe may be just what you’re looking for.

Cucumber-Ginger Lemonade: If you’re regretting a food blow-out (aka holiday meals), or just want to feel refreshed and hydrated on warm-weather days, this cucumber ginger lemonade is for you.

Watermelon-Cucumber Cooler: What’s more cooling than cucumber? Maybe watermelon. Put the two together and you have an incredibly refreshing watermelon cucumber drink. With a hint of mint and ginger, it’s a blissful way to stay hydrated.