Cucumbers : Grow, Harvest and Recipes

Is this your first year growing cucumbers in your home garden?  It isn’t too late to start growing some before Autumn arrives so be sure to join me and my friend Janet Cassidy as we share our experience growing, harvesting and preserving cucumbers.  I’m going to be out at the dome sharing recipes and my container cucumber growing tips.   In this post, you will find links to the presentation and information.  After the event on Wednesday, this post will change featuring the links and documentation we share.

Fun Facts about Cucumbers

Cucumbers belong to the same plant family as squash, pumpkin, and watermelon(the Cucurbitaceae family which means they are loaded with water.  Cucumbers are actually 95% water making them the perfect addition to any menu during the summer months to stay hydrated. Cucumbers contain multiple B vitamins which are known to help ease feelings of anxiety and buffer some of the damaging effects of stress. Cucumbers are loaded with vitamin K, B vitamins, copper, potassium, vitamin C, and manganese which has been linked to reducing chronic disease.  Many foodies and healthy living bloggers I know use the cucumbers as a base for vegetable juice which maybe frozen.  Cucumbers are best preserved by pickling and canning.

Growing Tips

Janet and myself have MANY years of cucumber growing and we are super excited to share tips with everyone during this presentation.  We will cover some of the varieties we recommend along with information on how to harvest these water loving veggies.

Recipe Share

One of the best things about summer besides a fresh BLT sandwich made from a home grown tomato is Grandma’s Refrigerator Pickles.  In today’s post, I’m sharing the recipe that has been enjoyed in my families for over 50 years.

Cucumber, Onion, Dill Chilled Pickles
Cucumber, Onion, Dill Chilled Pickles

Grandma's Refrigerator Cucumber Salad

Grandma's Refrigerator Cucumber Salad


  • 4 cucumbers (Burpless Cucumbers) or 6 pickling cucmbers
  • 1 small red onion sliced thinly.
  • 1 cup white vinegar
  • 1/2 cup water
  • 3/4 cup white sugar
  • 2 Tablespoons chopped fresh dill
  • salt and pepper to taste


  1. Bring the vinegar, sugar, and water to a boil in sauce pan. Let cool.
  2. Slice the cucumbers and onions. Add them to a bowl with the fresh dill.
  3. Pour the cooled vinegar mixture over the cucumber mix in jar.
  4. Stir carefully - let stand in refrigerator at least 1 hour before serving.
  5. Last up to 2 weeks in refrigerator.

Let’s Connect

Do you grow cucumbers in your home garden?  Are you excited to preserve your first batch of pickles?  Let’s connect so we can make this adventure a success by sharing tips with one another.  I invite you to leave any questions or comments you may have below.

Happy Gardening,


Leave a Comment

This website uses cookies to ensure you get the best experience on our website.