Cucumbers are at their sweetest and crunchiest during the summer months. Whether you’re pickling
them or tossing them into fresh salads, here’s how to choose, store and prep cucumbers so they taste
their best. Try our tips, then learn some new ways to use cucumbers this season from the Williams-
Sonoma Test Kitchen!
Look for: Slicing cucumbers (for salads or other cold preparations) should be slender and dark green,
without yellowed or shriveled skins. Common garden varieties should be 8 to 10 inches long and 1 to 1 1/2 inches in diameter at the center. If you can, avoid cucumbers coated with wax — their skin must be peeled, and with the skin goes the vitamin A. Hothouse cucumbers, also known as English cucumbers,
are usually sold wrapped in plastic. They should be 12 to 16 inches long and have thin, smooth skin.
Store cucumbers in a perforated plastic bag in the refrigerator for up to 5 days. Do not put cucumbers in the coldest part of the refrigerator; they prefer temperatures just above 40°F (the temperature of most
refrigerators). Sliced cucumbers will keep refrigerated in a covered container for 2 days.
Prep tips: Unless the skin is waxed, there’s no need to peel cucumbers. (Check for wax by scraping the
cucumber with a fingernail.) Pickling cucumbers should be scrubbed with a vegetable brush under cold
running water to remove loose spines. Cucumbers may be seeded for stuffing or before slicing crosswise for a salad. To seed a cucumber, first slice it in half lengthwise, then use a melon baller or spoon to scoop out the seeds and the surrounding pulp. Proceed with stuffing or place the cucumber flat side down on a
cutting board and slice crosswise. Here’s your toolkit:
- Paderno Spiralizer, to make long ribbons of cucumber
- Pickling Spices, for making quick, easy pickles
- de Buyer Kobra Adjustable Slicer, for thinly slicing cucumbers
- Vitamix Professional Series 750 Blender, to puree cucumbers into soups and sauces
- Williams-Sonoma Open Kitchen Single Peeler, for peeling cucumbers and creating ribbons
- Shun Classic Western Chef’s Knife, for slicing and dicing
Uses: Cucumbers are perfect for refreshing summer salads, tossed with simple vinaigrettes, creamy
dressings or tangy yogurt. Diced and cooked briefly in sauces, they become a delicate foil for fish and seafood. They are popular for pickling and also delicious additions to chilled soups. Find more ideas
Quick Cucumber Pickles: Combine white vinegar with a generous spoonful of pickling spices, sugar (if desired) and salt and bring to a boil. Pour mixture over sliced cucumbers. Let cool, then refrigerate up to 1 week.
Cucumber Gazpacho: In a blender, puree peeled and seeded English cucumber, garlic, red onion,
avocado, olive oil, lime juice and cilantro. Thin with vegetable stock as desired and season with salt and pepper.
Cucumber, Tomato & Red Onion Salad: Whisk together minced garlic, chopped fresh mint, lemon juice, olive oil and salt. Toss peeled, seeded and diced cucumber, halved cherry tomatoes and thinly sliced red onion with the dressing.
Cucumber Tea Sandwiches: Whip cream cheese with fresh dill and lemon juice. Spread on white or pumpernickel bread. Using a mandoline, thinly slice cucumber lengthwise. Arrange on cream cheese, cut sandwiches into triangles and garnish with dill sprigs.
Asian Cucumber Salad: Using a vegetable spiralizer with the straight blade or a mandoline, slice
cucumbers lengthwise into thin ribbons. Toss with rice vinegar, sesame oil, salt and toasted sesame seeds.
Tzatziki: Stir together peeled, seeded and diced cucumber with Greek yogurt, minced garlic, lemon juice and chopped fresh dill and mint. Season with salt and serve with grilled pita.