English cucumbers grow uniformly with a slight taper at the stem end. These are available year-round but available locally mid-summer to early autumn.
English cucumbers are a great addition to any vegetable platter whether cut into batons or chips. The fresh green flavour of these cucumbers are a tasty addition to any salad. Grated, it is an essential ingredient for Indian Raita (a cooling yogurt dish) and Greek Tzatziki (a creamy garlicky dip/condiment).
Because of their high water content, they are highly perishable, so keep them in the vegetable crisper in your fridge.
- Working with cucumbers is so easy! Use a vegetable peeler or paring knife to remove the skin, if desired. To remove the seeds of common cucumbers, cut them in half lengthwise and scoop out the seeds with a small spoon, starting at one end and dragging the spoon to the other.
- Cucumbers are 96% water, so some recipes specify a preliminary salting and draining step that draws out their water and avoids diluting dressings.
Handling & Storage:
- Look for firm, deeply colored cucumbers without soft spots, shriveling or discoloration. Avoid cucumbers with yellowing skins. A cucumber’s ends are the first areas to deteriorate, so check to make sure they’re not soft or flabby.
- Store your cucumbers, unwashed, in the refrigerator. The common waxed variety can keep for up to a week, but thin-skinned and unwaxed cucumbers have a shorter shelf life.