Preparing Cucumbers

Cucumbers are high in beneficial nutrients, certain plant compounds, and antioxidants that may promote good health. Cucumbers are also low in calories containing a good amount of soluble fiber.

Preparing Cucumbers

Peel?
Should you remove the skins of a cucumber, good question? The skins are rich in nutrients, however, they may not be safe to eat if they are not organic and are the common supermarket variety. Commercially grown non-organic cucumbers are usually coated with synthetic waxes that may have chemicals that are not disclosed or regulated by the FDA. These waxes extend the shelf life of the cucumber. Organically commercially grown cucumbers may also be coated with non-synthetic waxes. These non-synthetic waxes are required to be free of all chemical contaminants. To be on the safe side peal commercial cucumbers.

Bitter skins?
Some plants contain bitter tasting chemicals as a defense against being eaten by animals. The bitter compounds in cucumbers are undetectable. The levels increase when the plant undergoes stress from drought or high temperatures. Most of the bitterness is concentrated in the stem end and outermost flesh below the skin.

Check for bitterness by tasting a slice off the stem end. If they are bitter, cut off the top and peel deeply to reduce or eliminate the bitter taste in cucumbers.

Removing seeds?
Removing seeds is a personal preference. The seeds can easily be removed from a cucumber if it's cut lengthwise and the tip of a spoon is used to gently scoop out the seeds. We prefer to keep the seeds.
Why? They are a rich source of nutrients.

Salting
Tossing cucumbers with a pinch of Kosher salt before using gets rid of excess water and also enhances their flavor. Flavor molecules are trapped within their cell walls hiding them from our tastebuds. With a little time and salt, the flavor compounds are drawn out of the cells giving us more intense flavor. This has an added benefit of reducing the liquid in a salad.

For a pound of cucumbers, add ½ to 1 teaspoon of Kosher salt and mix in a large bowl. Place the cucumbers in a colander to drain. Wait at least 30 minutes and pat dry the cucumbers before using.
Most of the salt will flow away with the liquid.

Types of cucumbers

Seedless
Cucumbers are also called English/European and Hothouse. These cucumbers are long and slim and come shrink-wrapped. Since most are ground in a hothouse they’re available year-round. They may be slightly sweet and have melon like flavors.

The skins are usually not bitter-tasting when compared to slicing cucumbers.

Slicing
These cucumbers are also known as American cucumbers. They are typically larger that the seedless variety and have dark-green skin and larger seeds; crisp texture and have a mild flavor.

Prepare them by trimming & peeling the skin, which maybe bitter.

Persians

These small and slim cucumbers are also know as minis. They’re similar to seedless cucumbers in flavor and texture.

There's no need to peel or seed if they are organic. These cucumbers are typically more expensive than other varieties. If you do decide not to peel them, thoroughly wash the whole cucumber under cool running water while gently scrubbing with a natural bristle brush.

Armenian

Armenian cucumbers are long and twisted with thin, dark green skin and pale furrows. Armenians are used for pickling.

Japanese

Japanese cucumbers are dark green and narrow. The skin is thin with small bumps on it. They can be eaten whole or sliced.

Kirby

Kirby cucumbers are crispy, with thin skin and small seeds. They are used for dill pickles.

Lemon

Lemon cucumbers are the size of a lemon, with pale green or yellow skin. They have a sweet and delicate taste.