Long cylindrical green-skinned fruit with edible seeds and soft white flesh. Smaller cucumbers (kirbys) are used for pickling. As they grow older, the seeds become more bitter and should be removed. English or hothouse cucumbers are very long with very thin skin and are virtually seedless. Cucumbers are often treated with approved waxes or oils to reduce water loss, reduce abrasion injury and enhance appearance. The inside of a cucumber can be up to 20 degrees F cooler than the outside temperature.
Season: June - September
How to select: Available year round with the peak season May to August. Look for smooth brightly-colored skin. An area of yellow or white on one side is fine, that is the side that touched the ground.
How to store: Keep in a plastic bag in the refrigerator for up to 10 days.
How to prepare: raw, simmer
Matches well with: basil, butter, celery seeds, chiles, chives, cilantro, cream, cream cheese, dill, fennel, Feta cheese, garlic, lemon, lime, mayonnaise, mint, olive oil, onions, parsley, sour cream, strawberries, tomatoes, vinegar, yogurt