Naturally high in vitamin C, vitamin K and potassium, cucumbers make a refreshing low-fat and low-calorie snack. An abundance of homegrown cucumbers may be overwhelming as it can be difficult to use them before they rot. One way to use up those extra cucumbers is in homemade cucumber juice, which you can use for mixed drinks or sauces or consume on its own. An electric juicer is ideal for homemade juice as it automatically removes pulp, but a blender works, as well.
Rinse and scrub the cucumber under warm water to wash away any traces of dirt.
Peel the cucumber and cut it into chunks.
Put the cucumber in a blender. Add 1/4 cup water to help the blender spin more efficiently.
Put the lid on the blender and blend the cucumber at high speed for one minute, or until it forms a frothy liquid.
Line a sieve with two layers of cheesecloth. Hold the sieve over a glass or bowl.
Pour the cucumber liquid through the sieve. The juice will flow through the cheesecloth and drip into the glass while the cheesecloth and sieve hold on to the solids.
Bring all four corners of the cheesecloth together. Hold the cheesecloth above the glass and squeeze the cucumber solids to extract any remaining juice.