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Cucumbers
Christopher Columbus first brought cucumbers to America. Soon thereafter, Native Americans and colonists
began growing cucumbers up and down the eastern coastal states of America. Today, the majority of
cucumbers are still grown in this part of the Unites States, with one exception, California. Florida is
the biggest producer of cucumbers in the United States, with California, New York, North Carolina, South
Carolina, Texas, and Virginia next.
Cucumbers have exceptionally high water content, more than 95 percent, which gives them a crisp, cool
and moist consistency. The inside of a cucumber can be as much as 20°F cooler than the outside air.
Storage & Selection
Select cucumbers that are firm and display a good green color. They should be well shaped but not too
large. I favor the smaller cucumbers because they tend to be less bitter. Small bumps or light green
spots are not an indication of poor quality. Avoid cucumbers that have withered or shriveled ends, a
dull or yellowed color, puffiness, soft spots, or pitting. Most commercial slicing cucumbers are waxed
to extend shelf life while the European cucumber is wrapped in cellophane.
Cucumbers should be stored in a plastic bag and placed in the refrigerator at a temperature between
45°F and 50°F for up to a week. Be sure not to wash cucumbers until you're ready to use them.
Preparation
Slicing cucumbers bought at retail markets should be peeled to remove the tough wax covering. Locally
grown cucumbers need only to be scrubbed before slicing unless you want to remove the peel for aesthetic
reasons or because it is particularly indigestible. The peel can be bitter so it's best to taste a small
piece before leaving the skin on.
If you leave the skins on but want a more decorative look, try one of two methods. The simplest one is
to scrape the tines of a fork down the outside of the cucumber, lengthwise, before slicing, or use a
citrus zester to make deeper ridges. You can also slice off strips of skin in such a manner as to create
slices with a square or six-sided look.
To remove the seeds if desired, halve the cucumber lengthwise first. You'll notice that one end seems to
be more open than the other; so scoop the seeds in that direction with a spoon or melon baller (a melon
baller is the best tool.)
Don't overlook cucumbers as a vegetable, sautéed in butter and oil with fresh dill. Dill and mint are
the best matching herbs for cucumbers.
Tony's Tip
Garnish a Bloody Mary with an unpeeled cucumber spear instead of a rib of celery.
Tony's Favorite Recipe
Quick Cucumber Soup
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Varieties
There are many varieties of cucumbers that most of us aren't aware of unless we're home gardeners, but
here are the three main types.
Slicing cucumbers are the most familiar types with a dark green skin that is often heavily waxed and
thus can be chewy and indigestible. Popular commercial slicing varieties include the Ashley, Marketer,
Palomar, Long Market, Marketmore, Poinsett, Straight Eight, Cherokee7, Gemini, Hybrid Ashley, and High
Mark II.
Pickling cucumbers are sometimes called the Kirby or West Indian Gherkin. They are short and very crisp
with a bumpy skin. It is most often used for pickles but makes an excellent cucumber salad or part of a
relish tray.
English cucumbers are dark green, long (up to 18 inches), rather narrow, and seedless or mostly
seedless. Since cucumber seeds promote gas, this variety is called "burpless." It is also called a
European or hot house cucumber. This cucumber does not have the bitterness that can be associated
with the slicing cucumber.
Lemon cucumbers are a mild, burpless variety that looks more like a green tomato but does not have a
lemony flavor.
Armenian cucumbers (also called Syrian and Turkish) are pale and undulating. They range in length from
10 to 18 inches and in diameter from about 1 to 2 inches. They have a mellow flavor that can be enjoyed
when eaten fresh or cooked.
Japanese cucumbers are dark and slim, a part of the Armenian branch of the cucumber family. It is
similar in shape to European cucumbers though shorter and with slightly prickly skin.
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