Got extra cucumbers? Here are some ideas to use up a surplus

Cucumbers are in season at the moment, and there are so many ways you can enjoy them beyond a garden salad or a pretty garnish in your end-of-year cocktail.

Cucumbers are high in vitamins C and K, and their skins are a good source of fibre.

Brisbane chef Naomi Zavackas has put together some ideas to use up any leftover cucumbers you have in your garden or fridge.

A simple pickle

1. 1.Grab a pickling jar. Slice your cucumbers as thin as you can, but discard the flower end, filling up the jar as you go so there's no waste, and press them in firmly.
2. 2.Bring a solution of equal parts cider vinegar and water to the boil with your choice of aromatics. For a simple pickle, garlic and peppercorns are a must. The pickling solution should be equal to two-thirds of the jar's volume to allow for evaporation. So, if you have a 300ml jar, you'll need approximately 200ml of solution, made from 100ml of water and 100ml of vinegar.
3. 3.Bring the pickling solution to the boil. While you wait, tip your sliced cucumbers into a bowl and slightly over season with salt. If you're wanting a sweet and sour pickle, match the salt with sugar.
4. 4.Add as much chopped dill as you like. Mix well and set aside. This process aids crunch.
5. 5.Pack your seasoned cucumbers back in your jar and press down firmly, ensuring that there's about 1cm of room at the top.
6. 6.Once your solution has come to the boil, remove from the heat and infuse for one minute with a plain black teabag. (I know: totally weird, but the tannins in the tea further guarantee crunch. Nobody wants limp pickles.)
7. 7.Pour your hot solution over the cucumbers, and cover the surface with a little square of baking paper. Use an egg cup or some other random item from your kitchen to keep those pickles under the surface of the solution.
8. 8.Pop your lid on and put your jar aside to cool completely. Pop the pickles in the fridge and enjoy. Or you can batter and fry them, and serve with some chilli sauce as a snack.

Roasted cucumbers

The structure of a cucumber is very similar to a zucchini, so why not fry one? Here's what to do.

1. 1.Slice your cucumbers into finger-width pieces and pop them in a bowl along with a good slug of olive oil, grated parmesan or other hard cheese, salt and pepper, garlic and any soft herbs languishing in your crisper drawer.
2. 2.Give them a good toss, pop them on a baking tray and into the oven at 200°C for approximately 20 minutes or until golden. 
3. 3.Serve them warm as a side dish or cold as part of an antipasto plater. They'll keep in the fridge for about four days.

Fried cucumbers

1. 1.

   If your cucumbers have a very wet seeded centre, cut them lengthways and scrape out the seeds using a dessert spoon. That way, the extra water won’t make your dish soggy.

2. 2.Fry finger-width slices of cucumber on high heat in a shallow pan, with olive oil, garlic, toasted chopped nuts, soaked raisins and chopped soft herbs.
3. 3. Finish with a squeeze of lemon and a generous shave of pecorino before serving.

This a beautiful served with a piece of grilled oily fish like mackerel or swordfish and easy enough to do on the BBQ.

Cucumber chips

1. 1. Slice your cucumbers as thinly as possible and season with salt, pepper and a little dried garlic powder.
2. 2. Arrange them on a cooling rack, over a baking tray in a single layer, making sure they don't overlap.
3. 3. Bake them at 70°C for about six hours until they're dried and crisp.

Use cucumber to freshen up water

It’s as simple as popping a few slices into your glass of water and allowing it to steep for at least five minutes. The cucumber sweetens the water slightly.

You can also make a jug and keep it in your fridge. Spice it up with sliced strawberries and apple or any other fruit that takes your fancy.