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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
Ingredients:
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
Instructions:
