These gourd relatives are crisp, cool, and juicy, but get only so-so marks for flavor and nutritional content. Store them unwashed in the refrigerator crisper, where the higher humidity will help keep them crisp. Use them within a week or so of purchase. Don't freeze them--they get mushy if they're too cold. Many cooks remove the tips, peels and seeds, which are tough and bitter in some varieties. To seed a cucumber, cut it lengthwise and scrape the seeds out with a spoon or knife.
This foot-long slicing cucumber is pricier and less flavorful than other varieties, but it has less conspicuous seeds, a thinner skin, and a plastic wrapper--instead of a wax coating--to improve shelf life. All of this saves preparation time, since there's no need to peel or seed the cucumber before slicing it. This is a good variety if you focused on looks--you can cut it into round, green trimmed slices.Learn more
You can find these throughout the year at all but the most poorly stocked markets. The ones you find in supermarkets are usually waxed to hold in moisture and improve shelf-life--these should be peeled or at least scrubbed well before serving. Unwaxed cucumbers don't need to be peeled, but better cooks often do so since the peels tend to be thick and bitter. It's also a good idea to remove the seeds from these kinds of cucumbers; just cut them in half lengthwise and scrape them out. Select cukes that are firm, dark green, and rounded at the tips.Learn more