Cucumbers

Storing Fresh Cucumbers:

Cucumbers should be stored whole in your refrigerator’s crisper drawer, where they will remain fresh for up to 1 week. Once sliced or chopped, they should be stored in an airtight container or bag to prevent any moisture loss and consumed within 2-3 days.

Pickling Cucumbers:

Pickles are incredibly easy to make and a great place to start if you’re interested in preserving and storing your summer veggies for a later season. The basic idea is to wash and quarter the cucumbers lengthwise, into spears, pack them into mason jars, and pour a hot vinegar brine, made of a 1:1 ratio of water to vinegar, over them. Different recipes will call for different spices, such as dill seed, peppercorns, mustard seed, or even dill weed. But you are free to add herbs, spices to your taste and to take the expedited route of making refrigerator pickles or to water-bath can your pickles for a longer, shelf-stable life.

Cucumber Preparation:

Begin by washing the skin of the cucumber. After it’s clean, preference/recipe will determine whether to peel it or not. Leaving the skin on adds a nice crunch in dishes like leafy green salads or avocado and tomato salads. You can even “stripe” your cucumber by peeling it in stripes, for a pretty look when sliced into salads. How you cut it is also a matter of preference and recipe, with sliced rounds, half moons, quarters, or dices all being options.

If a recipe calls for “seeded” cucumbers, simply cut in half lengthwise and then use a spoon to scoop out the seeds before dicing or slicing into half moons.

While traditionally eaten raw in American cuisine, cucumbers are often stir-fried in Asian-style dishes.