How to Shop for Cucumbers

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.