The big seeds in these classic garden cucumbers are why so many recipes call for seeding or, rather, de-seeding cucumbers before using them. Once the seeds are removed, though, they're perfect for any recipe. Gherkins are very small—sometimes not even two inches long. If you're looking for a cucumber to pickle , this is a great choice because they'll easily fit in a jar. Kirby cucumbers are usually short and they're always bumpy.
They have a range of skin color from yellow to dark green. Kirbys are wonderfully crunchy for eating raw, but flavorful enough to be perfect for pickling too.
Sometimes, they're even sold under the name "pickling cucumbers. Yellow, round, the size of a generous fist, these cucumbers look like lemons, which explains their name. Lemon cucumbers are sweet, without the bitter edge that most cucumbers have. They have thin skins, minimal soft seeds, and are flavorful.
Lemon cucumbers are tasty raw and look positively lovely in salads, but they make delicious pickles too. Persian cucumbers are very similar to English cucumbers.
So similar, in fact, that they are pretty much visually indistinguishable from fresh, not-wrapped-in-plastic English cukes. A big difference, however, is that Persians come in a greater range of lengths—some shorter, some longer, and sometimes with slightly bumpy skin like a Kirby. Persian cukes have a mild flavor and thin skins. This makes them great for salads or as slices to scoop up dip.
They're also crunchy and firm enough to stand up to a bit of cooking—try throwing them in a stir-fry! Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance.
Generally, it is advised to avoid cucumbers with waxed skin when doing pickles — the wax on the skin can interfere with the brine penetrating your cucumber to make it safe.
For this reason, sometimes more conservative recipe writers will specify English cucumbers. Since the peel is left on, we specify the use of English cucumbers. Field cucumbers are often sold waxed to extend shelf life, and the pickling liquid cannot penetrate the wax.
Side note to Chow-Chow Relish Recipe. Toronto, Canada: Robert Rose Inc. Contents hide. Schultheis, Jonathan et al. Penn State Extension. By using these varieties, the home pickling enthusiast will end up with a crisper and more flavorful result. If growing these vegetables at home, be sure to select seeds that are labeled as "pickling" or "good for pickling" on the seed packet. Pickling cucumbers typically have thinner skins than the salad type, allowing for the vinegar , brine , or other pickling solution to better penetrate the skin and flavor the meat.
They are short and squat, instead of long and lean. Pickling cucumbers also usually have "warts," the little bumps on the skin that are the trademark of the classic dill pickle; salad cucumbers usually have much smoother skins. Good pickling varieties will also have fewer seeds as well, unless they have been left too long to ripen. Cucumber varieties bred for pickling are typically gradient in color: dark green at the stem end that fades to light green at the blossom end.
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