Gone are the days when supermarkets sold only one type of cucumber.
Gone are the days when supermarkets sold only one kind of cucumber. We tried four easy-to-find varieties plain and in bread-and-butter pickles. Below is a little background on each and what we learned.
Pickling (Kirby):
Small and squat; dense, crunchy flesh; available late summer to late fall
Uses: Pickles, salads, crudités
Notes: This was the only variety we liked as pickles; its skin can be tough, so consider peeling it if eating it raw in salads.
Seedless (English/European/Hothouse):
Long and slim; sold shrink-wrapped; slightly sweet and melon-y; available year-round
Uses: Salads, crudités
Notes: The skins contain fewer bitter-tasting cucurbitacins than those of slicing cucumbers, and the seeds are tiny, so leave them in if you like.
Slicing (American):
Thick, with dark-green skin and plentiful seeds; crisp texture; mild flavor; available year-round
Uses: Salads, crudités
Notes: Remove the tough seeds, trim the ends, and remove the skin, which contains a relatively high concentration of cucurbitacins.
Mini (Persian):
Small and slim; similar to seedless cucumbers in flavor and texture; available year-round Uses: Salads, crudités
Notes: There's no need to peel or seed mini cukes; they're typically more expensive than other varieties.