An overgrown Armenian cucumber tastes much like a small one. If you cut it up and scoop out the seeds, you can still eat it in a salad. I don't know about you, but I can only eat so many salads before I feel like a rabbit, so that doesn't use them all up.
I've tried them breaded and fried, a la summer squash. Not bad, but bland. Maybe with a spicy breading or dip they would be good. I plan on trying them in a stir fry sometime soon. I love cucumbers in stir fry, so I have high hopes.
Today I had a friend over for lunch and was planning to have a frittata, salad with fresh garden veggies and zucchini bread. When I got the zucchini out of the fridge, I discovered it had a soft spot. The trash can was my only alternative. Oh well. So I used Armenian cucumber instead of zucchini. Put it through the food processor, soft seeds and all.
The bread was yummy!
I'm going to try making Runge Pickles with them tonight.
½ Gallon Sliced Cucumbers
2 C Sugar
¼ C Canning Salt
2 C White Vinegar
2 Medium Onions, Sliced
1 Tbs Dried Crushed Red Pepper
½ tsp Powdered Alum
1 tsp Turmeric
Put everything except cucumbers into a kettle and boil. Cool. Put cucumbers into ½ gallon glass container, pour fluid over. Let stand, unrefrigerated, overnight. Chill and serve.