Pickling cukes are here. Available through September, these are my favorite cucumbers. Here’s why: The skins of these cucumbers are thinner and less bitter than the slicing variety, and the flesh has fewer and smaller seeds. They are great for fresh eating as well as being the go-to vegetable for pickling — a truly all-around cucumber.
Compared to their long, lean and dark-green slicer cousins, the pickling cucumber is short, fat and bumpy. The skin graduates dark to light green and may include light colored stripes. They are distinct.
All cucumbers are high in moisture and low in calories and make a great summertime snack. Picklers are no exception. Their firm flesh gives them more crunch than the slicing varieties and when cut into thick spears they are excellent with dip.
When cutting into coins, I remove some of the peel. I like the added structure the peel gives to the coins, so I peel them in alternating stripes before I slice them up. Tuck these into sandwiches or toss them into salads. For something different, try sliding them in front of the tomato and mozzarella of a caprese salad. Delicious!
Pickling cukes are at their crunchy best within 24 hours of harvest. When shopping at the market, look for firm, unblemished cukes that are heavy for their size. Avoid any that are soft, discolored or wrinkled.
Using cucumbers fresh is best, but if you need to store them, put them in a loose plastic bag in the crisper drawer of the refrigerator. Properly stored, they will keep in the refrigerator about one week.
Wash them before using, but don’t let them get damp in storage as water will cause them to decay quickly.
You can make pickles in your refrigerator! Cucumbers, cut into slices or spears, can be put into containers and covered with a brine of vinegar, herbs and spices to “pickle” in the refrigerator.
When making refrigerator pickles, refrigeration does the work of preserving. Recipes can be altered to suit your taste. When canning quick or brined pickles the old fashioned way, be sure to follow tested recipes for safety and quality.
As you explore the farmers market I hope you will give pickling cukes a try.
Maybe, like me, you will decide that anything a cucumber can do, picklers can do better.
Elizabeth Dutson is a WSU Clark County Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=8163. Have questions? Call MFP Helpline at 564-397-5366.
Summer Quick Pickles
Source: Chef Scotty. Yield: 8 servings
2 pounds pickling cucumbers, peeled and sliced 1/4 -inch thick
2 pounds sweet onions, sliced 1/4 -inch thick
1 cup distilled vinegar
Salt and pepper to taste
Combine all ingredients and refrigerate for at least 4 hours, stirring occasionally. Drain vinegar and serve.
