Choose: Firm, green and slender cucumbers that do not have soft spots and wrinkled skin.
Store: Cucumbers should be stored in the refrigerator and are best if used within 1 week.
How to use: Wash well. Cucumbers are almost always eaten raw with or without the skin. They can be sauteed or stir-fried too.
For more recipes and nutrition and preparation information, see Cucumbers, Bulletin #4254. Part of UMaine Extension’s Vegetables and Fruits for Health series.
To learn how to make cucumber pickles, see Let’s Preserve Pickles, Bulletin #4044. Contains recipes.