Cucumber

Cucumber is crisp and hydrating, often eaten raw or pickled.

Flavor

How to use it

Crisp Assurance. Ice water bolsters cell turgor, ensuring cucumbers stay crunchy.

Bitterness Reduction. Peeling removes cucurbitacin near the skin, cutting bitterness.

Common mistakes

• Storing with ethylene quickens decay, softens the texture.
• Pickling acid can degrade pectin, losing crunch.

What goes with cucumber

• Tomato. Cucumber's cool juice balances tomato's acid in fresh salads.
• Za'atar. Cool cucumber and za'atar's tang make a fresh salad.
• Yogurt. Yogurt's tanginess contrasts cucumber’s fresh crunch.
• Feta. Feta gives cucumber a salty, briny contrast.
• Lemon. Lemon's acid brightens cucumber's mild, watery flavor.
• Lime. Lime's sharp acid and cucumber's cool crunch pair in Southeast Asian and Mexican salads.
• Salt. Salt draws water from cucumber, making it crisper and more concentrated in flavor.
• Sesame Oil. Toasted sesame oil adds nutty aroma to cool, crisp cucumber.

Try tonight

• Thinly slice for salad.
• Layer into sandwiches for crispness.
• Pickle with vinegar and spices for tangy snacks.

Storage

Store cucumbers in the refrigerator, but avoid storing them with ethylene-producing fruits which can lead to wilting.