A recipe for Agurkai su Medumi (Lithuanian Cucumbers with Honey)! With only two ingredients, this summertime snack highlights the best of garden cucumbers by serving them simply alongside honey.
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I tend to gravitate towards labor-intensive, challenging recipes, so I thought I would go simple today and share one of my current favorite summertime treats from Lithuania!
I first came across Agurkai su Medumi (Lithuanian Cucumbers with Honey) in Baltic: New and Old Recipes from Estonia, Latvia and Lithuania. It is such an easy, yet refreshing way to use up any extra cucumbers you have on hand. I cut small to medium cucumbers into spears for easy handling and served them with honey, either on the side for dipping or drizzled over the top immediately before eating.
I like to use smaller to medium cucumbers with a thin, crisp skin and little to no seeds.
Simon Bajada, the author of Baltic, says to play around with the types of honey you use to experiment with the different floral notes and varieties. He also states the best cucumbers are the ones straight from the garden still warm from the sun.
I had sunflower honey on hand that I needed to use up (it crystallizes quickly) and loved the delicate, light flavor paired with the crisp cucumbers.
Looking for more recipes featuring honey?
Agurkai su Medumi (Lithuanian Cucumbers with Honey) Recipe
Adapted from Baltic
Agurkai su Medumi (Lithuanian Cucumbers with Honey)
- 4 medium cucumbers
- 1/2 cup (120 ml) honey
- Slice the cucumbers into spears. Divide among serving plates.
- Serve the cucumbers immediately with honey on the side for dipping or drizzle over the top.