Cucumber, English, extra large, single piece


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  • There are many different varieties of Cucumbers that can be divided into two different groups: pickling and slicing. Pickling cucumbers are smaller, can be oblong and short to long and cylindrical, and have thin, green skin which is ideal for pickling. Slicing cucumbers are large and cylindrical, averaging 15-20 centimeters in length, and have thick skin. The skin can be smooth or ribbed with small bumps and nodes depending on the variety. The inner flesh is light green with pale, edible seeds and has a crisp, aqueous texture and mild floral and grassy flavor.

  • Cucumbers are commonly consumed raw. Slice cucumbers and add to salads. Marinate Cucumbers in oil, vinegar, and spices and serve with sugar snap peas and mint leaves. It can also be sliced lengthwise, diced, and added to quinoa or bulgur wheat salad. Cucumbers pair well with mint, dill, tuna fish, chicken salad, tomatoes, green peppers, and onions.

  • Cucumbers will keep for a few days when stored in the refrigerator. If only a portion of the Cucumber is used, wrap the remaining piece tightly in plastic and store it in the refrigerator to prevent dehydration.

  • Tomato and Cucumber Salad


    1 large cucumber
    3 tomatoes
    small handful of fresh cilantro, chopped
    1 tbsp olive oil
    juice from 1/2 lime or more to taste
    salt and freshly cracked pepper


    1. Wash and peel the cucumber. Cut into small dice and place into a bowl.
    2. Wash and dice the tomatoes. Add the tomatoes and chopped cilantro to the bowl as well.
    3. Dribble the olive oil over the salad and start off with a small amount of freshly squeezed lime juice as well as a bit of salt and pepper. Toss the salad and adjust the lime, salt, and pepper until you are happy with the balance and taste.
    4. Allow the salad to sit for a few minutes or more before serving. This gives the flavors a chance to meld a bit.