What is it?

There are dozens of cucumber varieties, all of which can be used pretty much interchangeably. Here are some of the most common types available:

Picklers:Picklers (leftmost cucumber in photo) are short and blocky, with blunt ends and bumpy skins. Their firm texture makes them perfect for pickling, but you can use them raw as well.

Slicers:Slicers (middle cucumber in photo) are your basic, all-purpose cucumbers. They’re about 8 inches long with round ends and smooth to slightly knobby dark-green skin. The ones you buy at the supermarket are often waxed to protect them during shipping and to extend their shelf life. Scrub them well or peel before using.

English:Also known as greenhouse, European, or seedless cucumbers, English cucumbers (rightmost cucumber in photo) are 10 to 12 inches long and slender and are usually sold in plastic sleeves. With their thin skins, undeveloped seeds, and uniform shape, they are ideal for slicing into salads and garnishing appetizers.

Cucumbers’ mild, sweet flavor makes them a good match for almost anything. They’re great paired with onions, tomatoes, peppers, and any summery herb, as well as with fish and shellfish, chicken, pork, and lamb. Creamy dairy products like yogurt, cream cheese, sour cream, feta, and goat cheese give them richness and a welcome tang, while aromatics like capers, olives, garlic, lemon, and lime add a little punch.

How to choose:

Firmness is your best clue to freshness when shopping for cucumbers. Avoid limp or shriveled ones. Keep an eye out for fruits that seem slender for their size. This means they’re younger, so chances are they’ll have either undeveloped or fewer seeds.

How to prep:

Peeling and seeding are not always necessary. When prepping cucumbers, some cooks remove the seeds as a matter of course. But if they’re tiny and cling tight to the flesh, you can leave them. It’s only when they’re fully developed that they become intrusive and unpleasant to eat and should be removed. To do this, cut the cucumber in half lengthwise and scoop out the seeds with a spoon or a melon baller.

Whether to peel cucumbers or not depends on how you intend to cut them. Most cucumbers have thick, tough skins, so if you’re cutting them in big chunks, it’s best to peel them. If you’re slicing them thinly, the skins are more palatable—and prettier—so you can leave them on. Cucumbers with naturally thin, tender skins, like theEnglish variety, don’t need peeling.

How to store:

Store cucumbers in the crisper drawer, loose or in an open plastic bag, and use them within three or four days of buying. Kept longer, they’ll get slimy on the outside and mushy inside.

Recipes

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  Recipe

  Tzatziki (Cucumber-Fennel Dip)

  茴香的茴香黄色的提示or imparts a beguiling note to this delicious dip.

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  Fakosalata (Lentil Salad with Oranges)

  This gorgeous dish is a feast for the eyes as well as the mouth—light, refreshing, colorful, and delicious.

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  Recipe

  Green Power Smoothie

  This classic green smoothie balances the power of spinach and chia seeds with the sweetness of grapes and apples. If your grapes aren’t frozen when you add them, add three…

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  Recipe

  Orzo with Cucumber, Tomatoes, and Feta

  This easy summer side dish is delicious served with lamb kebabs or any grilled fish, or pack it for a picnic to serve alongside fried or grilled chicken.

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  Recipe

  Mayan Mezcalita

  The longer this cocktail sits, the more flavor it will have. Since you pour it over ice, you can make it hours ahead.

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  Recipe

  Cucumber-Basil Margherita

  A refreshing cucumber and basil simple syrup makes this margarita a go-to cocktail to enjoy with your favorite spicy Mexican dish. The recipe is easily doubled.

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  Recipe

  Curried Yogurt Potato Salad

  The picnic staple gets a fresh Indian spin with curried yogurt dressing, bright ginger, and crisp vegetables. Serve with grilled lamb chops or chicken kebabs.

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  Recipe

  Burrata and Pea Salad with Pine Nuts and Basil

  This salad looks like springtime on a plate and tastes like it, too. Each bite includes something a little different: crisp, refreshing cucumber; crunchy nuts; creamy cheese; bright herbs; and,…

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  Shaved Cucumber Salad

  This bright, crisp, and refreshing salad pairs well with stir-fries or with seared steak or salmon.

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  Recipe

  Sweet and Spicy Tuna Tartines

  This elevated open-face tuna sandwich packs a ton of disparate flavors that come together for an incredible bite.