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Oh What a ‘Pickle’ or Not!

August 30, 2011

With summer coming to a close many gardens are brimming with veggies and, in some cases, the bounty is more than we can handle.

Recently, as we gathered for a staff meeting, we discussed the issue of excess garden cucumbers.  Beyond the usual suspects: chopping in salads and sandwiches, pickling, dipping in hummus or cucumber mojitos; what are ways we can use these green gifts from the garden?

Well, we contemplated this question and one daring Oldways staff member took to the task and experimented. The result? Cucumber bread! We all tasted this sweet treat and agreed it is a real winner; so to our Oldways Table friends may we present the recipe for Birthe’s Cucumber Bread:


3 cups peeled, cored and grated cucumbers
3 cups whole white wheat flour
2 cups dark brown sugar
3 eggs
1 ½ cups corn oil
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla
1 cup craisins/dried cranberries, coarsely chopped


Squeeze off excess liquid from the grated cucumbers and let drain in colander while preparing the rest of the ingredients.  (The grated cucumbers should stay somewhat moist so don’t worry if they are not completely dry.)

Whisk eggs and oil together in a bowl.

Mix dry ingredients in a bowl, including the craisins.

Stir the cucumbers into the egg/oil mixture. Then add the dry ingredients and mix until thoroughly combined.

Divide the batter in two bread pans and bake in a preheated oven at 350°F for one hour.


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