Products

Pickling Cucumbers

Uses

Cucumbers can be divided into three categories: the field-grown slicing or table varieties, the greenhouse varieties grown under artificial light, and the much smaller, also field grown, pickling varieties. As a member of the gourd family, the Cucumber is cylindrical in shape, green-skinned and has edible seeds surrounded by a mild, crisp flesh. The thin skin, unless waxed, does not require peeling. Cucumbers are usually eaten raw, most often in salads but the smaller Cucumber, also known as a Salad Cucumber is commonly used to make pickles. To preserve their moisture content, Cucumbers are often commercially waxed. Peel waxed Cucumbers with a vegetable peeler and rinse well in cold water. Pickling Cucumbers, when not used as pickles, are excellent sliced in salads, cut into spears and served with a dip, or used in sandwiches in place of lettuce.

Selection, Storage & Handling

Look for firm, good green to white-green color. Pickling Cucumbers should be small in diameter but well shaped. Avoid yellow ones and those with shriveled ends, a sign of bitterness and toughness. Before pickling, place whole in a plastic bag and refrigerate up to 10 days or cut up and wrap tightly in plastic up to 5 days.