Also indexed as: English Cucumber, Pickling Cucumber
Preparation, uses, and tips
Wash cucumbers just before using. Unless the skin is waxed, the cucumber doesn’t
require peeling; for more flavor, score the skin with the tines of a fork before slicing. The
seeds become bitter as the cucumber ages, so remove the seeds from larger cucumbers. Add
cucumbers to any tossed salad, or combine cucumber slices with thinly sliced red onion, fat-free yogurt, and fresh dill. For a fresh pickle, slice and
combine with water, vinegar, and a little
salt.
Buying and storing tips
Cucumbers can be found in the produce section of health food stores and supermarkets.
Choose firm cucumbers with smooth, bright skins and no signs of shriveling or soft spots.
Refrigerate them in a plastic bag with holes poked in it for up to five days.
Varieties
Cucumbers vary somewhat in size; table cumbers are larger, pickling cucumbers are smaller.
English or hothouse cucumbers, sometimes called “burpless,” may be a foot or more
long.
Nutrition Highlights
Cucumber (raw, sliced), 1/2 cup (50g)
Calories: 7
Protein: 0.36g
Carbohydrate: 1.4g
Total Fat: 0.06g
Fiber: 0.42g