Cucumber

Pickle Your Fancy

Cool and crunchy, cucumbers (“cukes” for short) are almost always served raw and are sure to please when dipped into your family’s favorite Hidden Valley dressings. Another good way to get your kids to eat them: tell them they’re pickles-in-training.

In fact, refrigerator pickles are easy to make! Boil premixed pickling spices with vinegar, let cool and pour over pickling cucumbers that have been sliced or left whole. No need to sterilize jars or rubber rings — just make sure to keep them cool in the fridge in glass or plastic containers. They’ll be ready to eat in 2 to 3 days and will keep about 3 weeks. Your kids will love picking out the cucumbers and the spices.

Water, Water, Everywhere

Low in calories and high in water, cucumbers are naturally hydrating and are excellent for digestion. They’re a good source of vitamin K and their skins contain sterols, which may lower cholesterol. (If you want to eat the skin, buy unwaxed cukes.)

Growing Cucumbers: Seeding Summer Fun

When the weather is warm and sunny, cultivating cucumbers is a fun summer activity for the whole family.

• Plant when it’s warm. Wait until late spring or early summer to plant since cucumbers are subtropical and can’t withstand even a light frost.
• Plant the seeds 3–4 feet apart.
• Fertilize organically. Cucumbers love plenty of natural compost.
• Pour it on. Water moderately until the plants start to flower. Then water liberally every morning — but just around the base in order to prevent mildew.
• The vines need room. Give the vines plenty of space to stretch out. Try growing them vertically on a trellis, tomato cage or archway.
• Control pests carefully. You’ll want to go organic with pest control since cucumbers are pollinated by honeybees, yet are also delicious to many varieties of pests.
• Pick earlier rather than later. Cucumbers mature in about 60 days. Be sure to pick soon after this date because older cucumbers can be bitter. If they’re yellow, it’s too late.
• Cut from above Harvest by cutting the stem half an inch above the cucumber.

Pick, Store & Prep Cucumbers

Cool, crunchy cucumbers are easy to add to your kitchen rotation.

Pick

• Buy cool cucumbers. They’re very sensitive to heat, so only purchase from refrigerated cases.
• Choose firm, dark green cucumbers.
• Avoid any that are yellow, puffy or wrinkled.
• Choose unwaxed over waxed. That way you can eat the nutrient-rich skin. Waxed cucumbers should always be peeled to strip away any chemicals that have adhered to the skin.

Store

• Keep cool. Cucumbers should be kept in the refrigerator, where they will keep for several days. They will lose their crispness if left out at room temperature.
• Use as much as you need. Cucumbers store well, so wrap any leftover portions in plastic wrap and put back in the refrigerator.

Prep

• Wash cucumbers when you’re ready to use.
• De-seed larger cukes. Seeds from big cucumbers tend to be bitter.

Cucumber Recipes

With their mild flavor, cucumbers can be versatile team players in almost any dish. Here are a few ideas to get you inspired.

• 

  Ranch Cucumber Dip

  How do you make this Ranch dip even cooler? Add cucumbers.

  View recipe

• 

  Make a Pickle

  Who knew making pickles was so easy?

  View recipe

• 

  Mint and Corn Tabbouleh Grain Salad

  Ever tried bulgur? Your family will love this nutty, crunchy grain.

  View recipe

Be Cool – Test your cucumber knowledge