Cucumbers

Cucumbers are relatives of the pumpkins and zucchini family. It is a highly versatile vegetable of which about 40 varieties are known- from salad cucumbers which are grown the longest to the mini cornichons which are harvested at 1-2in in length. Most cucumbers are long and thin but some are grown round, oval or even pear-shaped. They consist mostly of water, on average about 97%, but they are still very useful in the kitchen, whether raw, stuffed, pickled or stewed. The fruit can be used with or without the skin and make sure that when you buy fresh that the cucumber is firm, nicely shaped and has a good strong green color. It should also be free from bruises or dents. If the green color is yellowy or if it is wilting or rubbery then it is probably no longer fresh. The cucumbers in the mid-size range are better than the longer ones which have more seeds, could taste bitter or have little aroma. 

The coloring and the skin of the cucumber depends on the type- some are smooth, some rough and some light and/or dark green. 

As a salad or stewed the cucumbers go well with meat, fish and egg dishes. Season the cucumber salad just before serving to combine the tastes and aroma more effectively. Sauces are great using cucumber too, or perhaps a spread for bread or garnishes for other dishes. Little cucumbers, also known as gherkins are of course perfect for pickling in vinegar or salt. 

Cucumbers will keep in the vegetable drawer of the refrigerator for up to 5 days. 

TIPS

Pickling cucumbers or gherkins is easy to do. Wash the cucumbers thoroughly and pack as many as possible into a jar with some salt water. You need plenty of salt- about 1 cup for 3 quarts- and let it stand for 24 hours. After a day tip the water out. Take another container and put some horseradish leaves on the bottom, if you have none try vine, cherry or blackcurrant leaves instead. Now layer the gherkins with cloves of garlic, dill flowers, 2-3 bay leaves and some peppercorns. In 3 quarts of water dilute 1 level tbsp sugar and fill up the jars with the mixture. Cover the jars with  wooden board and weigh it down and then cover the board and jars with a dish cloth. After 6 days the cucumbers will have absorbed some of the flavors and they will continue to do so the longer you leave them pickling. The liquid will probably turn milky white and a layer of mold might form on the top. This is nothing to worry about. After 10 days scrape it off, put tops on the jars and store them in a cool dry cupboard or cellar.