Pickling Cucumbers

The Kirby cucumber is the most common cucumber variety used for pickling, but can also be eaten just like regular cucumbers. Cucumbers belong to the same family as squashes and melons. Thin-skinned cucumbers will generally have fewer seeds than those that are thick-skinned. Cucumbers should be firm, rounded at their edges, and their color should be a bright medium to dark green. We all know cucumbers are great sliced into salads or served raw, but cucumbers are also wonderful when cooked. Peel and slice or chop cucumbers and sauté in a bit of melted butter. Cucumbers are 95% water. Cucumbers may be waxed to protect them from bruising during shipping - even organically grown cucumbers may be waxed. However, the only waxes that can be used on organically grown cucumbers are non-synthetic waxes, and these waxes must be free of all chemical contaminants that are prohibited under organic regulations.


Recipes (3)

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Pop's Dill Pickles View
Ukrainian Dill and Garlic Pickles View
Cucumber Cooler View

Nutritional Information

Serving Size 1 Vegetable
Calories 24
Carbohydrates 6 g
Dietary Fiber 2 g