Cucumber

Crisp, hydrating cucumbers with a cool, mild flavor and crunchy texture.

Storage

Store unwashed in a perforated plastic bag in the crisper drawer, ideally around 50°F; keep away from ethylene-producing fruits (like tomatoes) to prevent yellowing.

Keeps For

Best within 1–2 weeks when properly stored; quality declines quickly thereafter.

Flavor Profile

High water content with a mildly sweet, refreshing taste and firm, crunchy bite; thin-skinned varieties are more tender.

How to Prep

Rinse and trim the ends. Peel only if waxed or if you prefer a milder flavor. For less water in salads, scoop out seeds before slicing.

Ways to Cook

1 Slice thinly into salads or sandwiches
2 Spiralize into ‘noodles’ for chilled dishes
3 Quick-pickle in vinegar brine
4 Blend into dips like tzatziki
5 Grill or roast lightly with olive oil and herbs

Pairs Well With

Dill yogurt garlic vinegar sesame oil soy sauce mint tomatoes feta

Good to Know

Avoid cucumbers with soft spots, yellowing, or wrinkled skin. Wax-coated varieties may need peeling. High water content can dilute dressings—seed first if necessary.

Did You Know?

Cucumbers are over 95% water, belong to the gourd family, and were first cultivated in India more than 3,000 years ago.