About Me: Cucumbers are in a family known as cucurbits that includes melons, squash, pumpkins and gourds. They are classified as either slicers (American or English), picklers, or specialty. Pickling cucumbers have thin, lighter skin than slicers. Slicing cucumbers are larger with dark green skin. Because they are thicker and much larger, they are not usually suitable for pickling. There are several varieties of specialty cucumbers, one of which we grow is a beautiful creamy white cuke called a Silver Slicer. It has a crisp texture and amazing flavour.
Eat cucumbers raw in sandwiches or salads. Even give them a shot on the grill. Try cucumber rounds topped with vegetable, egg, or tuna salad, goat cheese, or simply sprinkle with salt. Use cucumbers in chilled summer soups. Slice up cucumbers and drop into a pitcher of water to make cucumber water.
To store: Put dry, unwashed cucumbers in a mesh bag, or paper towel, and then place inside a bag, or container inside your fridge crisper. It will keep for about a week. Keep them far away from tomatoes, apples, and citrus, which accelerate their deterioration.