Are Your Cucumbers in a Pickle?
In our last post I talked about the confusing notion that we have October Beans in July. Now I’m going to tell you that you don’t have to pickle pickling cucumbers. You read that correctly. You can eat pickling cucumbers without pickling them.
The cucumbers we grow and sell as pickling cucumbers are Kirby cucumbers. They are very crisp because their seed cavity is small and undeveloped, which also means they have fewer seeds than slicing cucumbers. (Source)
Kirby cucumbers have a thinner skin than slicing cucumbers so you don’t need to peel them. These tasty little pickling cucumbers also pack a nice little crunch when you bite into them. Take them with you during these hot summer days as a nice hydrating snack. And yes, they do make really great pickles too.
All our cucumbers are picked, washed and stored in cold storage until we pack them in the truck for market.
The cucumbers we sell fall into three categories:
- Slicing cucumbers
These are the cucumbers you usually see at the grocery store. They often have a wax coating. They have the thickest skin and the biggest seeds.
- Seedless cucumbers
These are also called burpless cucumbers. They are long and often curved. Their skin is tender and they tend to be sweeter than most cucumbers with fewer or undeveloped seeds.
- Pickling cucumbers
We have both green and yellow pickling cucumbers. These are short and stocky and hold up well to brining making them perfect for pickling. But they can be eaten fresh as well.
And this year we are currently testing a red cucumber. Please go to our Facebook page and let us know what you think.
Please enjoy these recipes from the University of Illinois Extension
Cucumber Yogurt Salad Dressing
This is a delicious, heart healthy, low calorie salad dressing which can be used as a dip for steamed or raw vegetables or as a topping for baked potatoes or steamed carrots. Store in a covered container in the refrigerator for up to two weeks.
- 1 medium cucumber, peeled, seeded and coarsely chopped (about 2/3 cup)
- 2/3 cup plain, nonfat yogurt
- 2 tablespoons minced red onion
- 1 tablespoon toasted sesame oil or vegetable oil
- 2 teaspoons rice vinegar or white vinegar
- 1/4 teaspoon salt (optional)
- 2 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
Combine all ingredients in a blender or food processor and puree until creamy and smooth. Chill for about 2 hours before serving. Makes 1-1/2 cups.
Thai Cucumber Salad
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup rice vinegar
- 4 pickling or slicing cucumbers, sliced lengthwise, seeded and thinly sliced
- 1 shallot, thinly sliced
- 10 whole cilantro leaves
- 1/4 cup red pepper, julienne (about 1 inch long)
Combine the sugar, vinegar and salt and heat in a small sauce pan until sugar has dissolved (about 5 minutes) do not boil. Set saucepan in cold water to cool the vinegar mixture. When cool, pour over cucumbers and garnish with red peppers. Serves four.
If you’re interested in some easy Refrigerator Pickle Recipes click HERE to go to Food.com pickle recipes. Keep scrolling down until you find one that sounds yummy.