Mini cucumbers are not only perfect for pickling, but make a great addition to any salad or sandwich. If you’re looking for the perfect snack, consider your quest complete. Cool, crisp and refreshing, these little cucumbers bring a twinkle to the eye of anyone who beholds them.
Grated, it is an essential ingredient for Indian Raita (a cooling yogurt dish) and Greek Tzatziki (a creamy garlicky dip/condiment). These are available year round but locally sourced mid-summer to early autumn.
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.
- Vinegar and cucumbers taste great together, and this is an easy snack to make. Slice your cucumbers as thin as you want them and put them in a small container. Sprinkle 3-4 tablespoons of vinegar on top and give the vegetables 5-10 minutes to absorb the vinegar. What you'll end up with is a tangy, crunchy treat that you can enjoy anytime of the day. In addition to adding a kick of flavor to your cucumbers, apple cider vinegar and white vinegar are also known to cut fat and reduce food cravings.
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.