Cucumber Juice

I had a ton of cucumbers in the fridge. I had more to pick outside, but no place to put them. So today I decided to deal with the excess. I have plenty of pickles in my fridge and pantry. One of commenter suggested juicing them. I don't own a juicer but I figured it couldn't be too hard. I just washed them and sliced them up and tossed them in the blender with a touch of salt. It worked well. I strained it with a piece of muslin. I have a stack of muslin squares in my kitchen because I've never been a fan of cheese cloth. Muslin is easy to wash without destroying.

As I was making it, I was wondering if other people cooked it to make juice. So I looked up what others did and no they don't cook it. But they do peel it and sometimes even seed it. Why in the world would you take out the most nutritious part of the cucumber when juicing? I know there probably isn't a lot of juice in the peel and not much would go into the final product. But it seems like a lot of work for no benefit.

But it sure made the final product green, green, green. I was a bit surprised that cucumber juice is opaque.

Now I just have to figure out what to do with it. I doubt I'll just drink it as is. I'm a water girl and I rarely drink flavored drinks for quenching my thirst. I can see it could be a nice addition to some soups. But I'm most excited about trying it with gin in different combinations. Maybe with some dried celery leaves (too bad I can't eat tomatoes as those would go well with this). Or maybe with lime. Or lime and mint. A cucumber margarita might also be nice. I'll probably freeze most of the juice as ice cubes as it would be a better serving size for drinks. And I can have it all winter long.