Produce & Recipes

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Cucumber

The cucumber (Cucumis sativus) is a member of the gourd family (Cucurbitaceae) as are melons, squash and pumpkins. Cucumbers grown for pickling (picklers) and those grown for fresh market (slicers) are the same species. Fruit of fresh market cucumbers are longer, smooth rather than bumpy, have a more uniform green skin color and a tougher, glossier skin than fruit of picklers.

The flavor and texture of both types of cucumbers are similar. Pickling cucumbers are sometimes sold fresh as 'Kirby' or 'Liberty' cucumbers.

Cucumbers contain 5 calories per ounce and only very small amounts of nutrients. Some cultivars have significantly higher levels of vitamins A and C, but levels do not approach those of more nutrient-dense vegetables such as carrots and spinach. Pickles are more nutritious than fresh cucumbers because dill is added to the brine.

Storage Tips

  Store fresh unpeeled cucumbers in the refrigerator away from apples and tomatoes for up to one week to 10 days.

  The longer you store it the less crisp it is going to be. 

  If your cucumber is already prepared, peeled and cut, if tightly wrapped can be refrigerated for 5 days.

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• Refrigerator Dill Pickle Chips

• Snow Peas and Cucumber Sauté

• Wilted Cucumbers

Refrigerator Dill Pickle Chips

2 lb small cucumbers

3 tbsp coarse salt

2 c distilled white vinegar

1 tbsp dill seed

4 cloves garlic

2 bunches fresh dill, coarsely chopped

Cut the cucumbers into 1/2-inch rounds, and transfer to a colander set in a bowl.  Toss well with the salt.  Refrigerate cucumber rounds for 1 hour.  Rinse cucumber rounds well; drain.  Pat dry between paper towels.  Transfer cucumber slices to a large bowl.  Bring 3 cups of water, the vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring.  Reduce heat; simmer 4 minutes.  Let mixture cool slightly, about 10 minutes.  Add chopped dill to cucumber slices, and toss to combine.  Pour in the brine.  Let cool completely, about 30 minutes.  Transfer mixture to airtight container and refrigerate at least 1 week before eating (pickles will keep 3 weeks more).

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Snow Pea and Cucumber Sauté

1 tbsp olive oil
2 lg cucumbers, peeled and thinly sliced

3/4 c thinly sliced red onion
2 tsp minced garlic
1 lb snow peas
2 tbsp chopped fresh dill
salt and freshly ground black pepper

In a large sauté or frying pan, heat the olive oil over medium high heat.  Add the garlic and onion and sauté for several minutes. Add the cucumber and snow peas and sauté for another several minutes.  Cucumbers should be slightly soft but still hold some crispness. Add the dill and season to taste with salt and pepper.  Serve warm or at room temperature.

Serves 4.

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Wilted Cucumbers
 

This recipe comes from member Adrianne Kadushin.  She says this salad has no oil, practically zero calories and keeps for days in the refrigerator in a tightly sealed container.

1 c red wine vinegar

4 tsp honey

4 med cucumbers, about 7 inches

1 tsp salt

black pepper

1 tsp dill weed

1/2 c very thinly sliced red onion

Heat vinegar in a saucepan until hot but not boiling.  Remove from heat and stir in honey; set aside.

Slice cucumbers very thinly and put in a large bowl.  Sprinkle with salt, pepper and dill and toss to combine.  Add onions.  Pour still-warm vinegar over cucumbers and toss again gently.  Store in a tightly covered jar or other container in the refrigerator.

Prep Tips: Make one day ahead so cucumbers soften and absorb dressing.

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