Pickling cucumbers are cucumbers intended for processing or pickling. They have a thin skin, are short and blocky, and have a color gradient from dark green at the stem end to light green at the flower end.
In contrast, “sliced” refers to cucumbers sold fresh for immediate consumption as a salad. They have a thick, uniform, dark green skin. Sliced cucumbers are longer than pickled cucumbers. Cucumbers are a good source of potassium, magnesium and fiber.
These nutrients lower blood pressure, reducing the risk of heart disease. Regular consumption of cucumber juice lowers blood pressure, especially in people with hypertension. In this article you will learn different recipes for both types of cucumbers, their differences and benefits.
Pickling Cucumbers
Characteristics of pickling cucumbers
Pickling cucumbers are short, small, hard, and spiny. You can have them fresh, although they are for pickling, and their flavor ranges from mild and sweet to bitter.
Types of pickling cucumbers
This list outlines various pickling cucumber varieties, each with distinct characteristics:
- Boston Pickling: Known for uniform size and mild, crisp texture, ideal for traditional dill pickles.
- Calypso: Recognized by vibrant green color and slight sweetness, suitable for sweet and sour or bread and butter pickles.
- Northern Pickling: Popular for shorter length and bumpy skin, excellent for kosher dill pickles.
- National Pickling: Common choice with classic cucumber taste, versatile for pickling recipes, such as spears and slices.
- Picklebush: Compact and bushy, great for container gardening, yields small, crunchy cucumbers for pickling.
- Salt & Pepper: Unique due to variegated skin resembling salt and pepper specks, mildly sweet, visually appealing in pickling jars.
- Burpee Pickler: Specifically bred for pickling, with consistent size and shape, easy for jar packing, and a crunchy texture.
When selecting a pickling cucumber variety, consider your taste preferences and intended pickle recipe. Some cucumbers work well for sweet pickles, while others are ideal for classic sour dill pickles. Experimenting with different types can lead to diverse pickling experiences and flavors.
Benefits of pickling cucumbers
This list outlines key benefits of pickling cucumbers:
- Long Shelf Life: Pickled cucumbers stay preserved for extended periods, reducing food waste and ensuring a year-round cucumber supply.
- Versatility: Pickled cucumbers enhance sandwiches, salads, and appetizers, or can be used in relishes, salsas, or as a side dish.
- Digestive Aid: Natural fermentation in pickled cucumbers introduces probiotics that support gut health and aid digestion.
- Disease-Fighting: Pickled cucumbers retain antioxidants, potentially reducing the risk of chronic diseases by protecting cells from free radical damage.
- Muscle Cramp Relief: Pickled cucumbers, like pickles, contain sodium and potassium electrolytes, potentially easing muscle cramps.
- Blood Sugar Management: Vinegar in pickling solutions may help stabilize post-meal blood sugar levels, benefiting individuals with diabetes or those managing sugar spikes.
Pickling cucumbers offer extended usability, health benefits, and culinary possibilities, whether as a snack or meal accompaniment.
Tips for pickling cucumbers
These essential tips for successful cucumber pickling include:
- Fresh Cucumbers: Start with firm, blemish-free cucumbers.
- Right Varieties: Choose pickling varieties like Boston Pickling or National Pickling.
- Trim Ends: Cut a small portion from both ends for even texture and brine penetration.
- Ice Water Soak: Pre-pickle soak in ice water for crispness.
- Calcium Chloride: Add pickle crisp to maintain texture.
- Tannin Source: Include grape leaves or tea bags to keep pickles firm.
- Adequate Salt: Use the right salt amount as per the recipe.
- Thorough Washing: Clean cucumbers to remove dirt and pesticides.
These tips ensure your pickled cucumbers are crisp and delicious. Precise measurements and recipe adherence are crucial for successful pickling.
Popular pickling cucumber recipes
Dill pickles
- Slice the cucumbers lengthwise into quarters to make spears, or thinly slice them horizontally to make dill pickle chips.
- Fill the jars. Divide the cucumbers among four 8-ounce or two 16-ounce jars, and add fresh dill, halved garlic cloves, mustard seeds, and peppercorns to each jar of pickles.
- Make the brine using a mix of water, white vinegar, sugar, and salt (Greatbritishchefs.com). Note the sugar does not make the refrigerator pickles sweet. It balances the vinegar and salt to create an irresistible sour pickle flavor.
- Heat the brine on the stove until the sugar and salt dissolve and pour it over the jarred cucumbers. Set the jars aside to cool to room temperature.
- Allow the product to chill. Dill pickle chips will be ready in 24 hours. For the best flavor, wait about five days.
Bread and butter pickles
- Rinse and slice the cucumbers.
- Add the sliced onions and all of the pickling salt.
- Stir so that the salt is distributed among the cucumber slices.
- Cover with a clean, thin tea towel. Cover with a couple of inches of ice.
- Put it in the refrigerator and let it chill for 4 hours. Discard the ice. Rinse the cucumber and onion slices thoroughly, then drain. Rinse and drain again.
- Heat the jars and wash the lids.
- Place the vinegar, sugar, and all pickling spices but do not add salt. Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again.
- Pack the jars, and add the pickling syrup.
- Let it cool to room temperature. Store in a cool, dark place for up to 1 year.
Sweet and spicy pickles
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegar, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium, and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired (Healthycanning.com). Wipe the rim and fit it with a hot lid. Process the jars in a hot-water bath for 15 minutes.
- Remove the jars, place them on a towel, and let them cool. Tighten the rings and store them in a cool, dry place. Let the pickles age for at least two weeks before using.
Slicing Cucumbers
Characteristics of slicing cucumbers
Slicing cucumbers are for fresh eating. Slicing cucumbers grow about 8 inches long and have tender, non-bitter skins, a sweet flavor, and small seed cavities. Pickling cucumbers are short and blocky.
Types of slicing cucumbers
- Lemon Cucumber
- Persian cucumbers
- Cucumber Dasher II F1 Seed
- Sweet Slice
- Cucumber Burpless 26 F1 Seed
- Kirby cucumber
- Tendergreen
- Boston Pickling cucumber
Benefits of slicing cucumbers
- Freshness
- Versatility
- High in Nutrients
- It contains antioxidants
- It promotes hydration
- It may aid in weight Loss
- It may lower blood sugar
Tips for slicing cucumbers
- Choose the right cucumbers
- Use the tip of a spoon to scrape out the seeds
- Use sharp knives
- Chop off both ends of the cucumber
- Trim the edges off the cucumber
- Slice at a diagonal
Popular slicing cucumber recipes
Cucumber salad
- Gather the ingredients.
- Toss the cucumber slices with the sugar and salt; let stand for 5 minutes.
- Stir in the vinegar and onion. Refrigerate for 10 minutes, then serve.
Cucumber sandwiches
- Make the spread, combining softened cream cheese with herbs and seasonings.
- Peel and slice the cucumbers.
- Cut the crusts off the bread using a sharp knife.
- Spread the herbed cream cheese on one side of all the bread slices. Make sure it goes to the edges. Layer the cucumber slices, over half the bread slices and season with fresh cracked black pepper. Top with remaining bread slices, and cream cheese mixture.
- Cut the sandwiches into your preferred shapes.
Tzatziki sauce
- Start by grating the cucumber using the largest holes on a box grater.
- Squeeze the water out of the grated cucumber. Squeeze the cucumber directly over the sink, or press it lightly between kitchen or paper towels.
- Stir everything together. Mix the squeezed cucumber with the yogurt, lemon juice, garlic, olive oil, salt, and herbs, and chill until you are ready to use.
Differences between Pickling and Slicing Cucumbers
Physical differences
- Pickling cucumbers are shorter and bigger around than slicing cucumbers.
- Pickling cucumbers are bred to have thinner skins and black spines, so the pickled product will look better.
Taste differences
- Pickling cucumbers taste different from regular cucumbers because they have been grown specifically for pickling.
- Cucumbers are consumed raw, while pickles are fermented and preserved in vinegar or brine.
- Pickling cucumbers are best because the skin is less bitter than slicing cucumbers, and they have smaller and fewer seeds.
Cooking differences
- Slicing cucumber can be pickled. Any pickling cucumber can be eaten fresh.
- Slicing cucumbers are for immediate consumption as a salad item.
Nutritional differences
- Pickles have probiotics and more vitamins and fiber than cucumbers.
- Pickles offer more vitamins and fiber than cucumber but contain sugar or sodium, which lowers their nutritional value.
When to Pickle Cucumbers
Reasons to pickle cucumbers
- To preserve perishable foods for months.
- To extend shelf life
- It adds flavor and texture
- It offers healthy bacteria for better digestion.
Best time to pickle cucumbers
You can pickle all year round, but the summer months are the best.
Choosing the right cucumbers for pickling
The best pickling cucumbers to pickle have a consistent shape. That will allow them to fit in a jar and soak up the vinegar. Pick a cucumber of the right age.
Tips for successful pickling
- Produce must be fresh when pickled.
- Select the most uniform, unspoiled produce.
- Scrub food well.
- Use canning or pickling salt.
- Use white distilled or cider vinegar with 5 percent acidity.
When to Slice Cucumbers
Reasons to slice cucumbers
- To soothe puffiness.
- For easy soaking.
Best time to slice cucumbers
It is best to slice a cucumber just before you use it.
Choosing the right cucumbers for slicing
- Cucumbers for slicing have their skins thin and juicy flesh.
- They are crispy and crunchy.
Tips for successful slicing
- Use a sharp knife and a stable cutting board.
- Use fresh produce.
- Do not alter vinegar, food, or water proportions.
Health Benefits of Cucumbers
Nutritional value of cucumbers
There are 16 calories in a cup of cucumber with its peel. You will get about 4% of your daily potassium, 3% of your daily fiber, and 4% of your daily vitamin C. They also have small amounts of vitamin K, vitamin C, magnesium, potassium, manganese, and vitamin A.
Health benefits of pickling cucumbers
- Helps digestion
- Fights diseases
- May ease muscle cramps
- Curb sugar spikes
Health benefits of slicing cucumbers
- The lignans may help prevent osteoporosis, heart disease, and some cancers.
- Antioxidants can help fight free radicals in your body.
Comparison of health benefits between pickling and slicing cucumbers
Pickles offer more vitamins and fiber than cucumber but contain sugar or sodium, which lowers their nutritional value.
Cucumber Preservation
Methods of preserving cucumbers
- Refrigerate
- Canning
- Pickling
Long-term storage options
- Canning
- Pickling
- Freezing
- Fermenting
- Dehydrating
Cucumber preservation tips
- Wrap the whole cucumber in plastic wrap.
- Store it in an airtight container.
- Slice cucumbers in salt with sliced onions.
Choosing the Right Cucumbers
Factors to consider when choosing cucumbers
- Look for firm cucumbers, without blemishes or soft spots.
- Look for smaller cucumbers because they are crisper and have fewer seeds.
- Choose a cucumber variety that fits your purposes.
Physical characteristics to look for
- Slimmer and smooth-skinned
- Small and thick with bumpy, light-green, unwaxed skin
Best places to buy cucumbers
- Grocery shop
- Fruit and vegetable shop
Conclusion
In summary, you can pickle regular cucumbers instead of slicing them first. Whole cucumbers tend to pickle crisper, but it takes longer to process the unsliced skin, making it harder for the brine to penetrate the entire vegetable. Sliced cucumbers are softer but take less time to pickle. When pickling, avoid cucumbers with waxed skins. The wax on the peel can prevent the brine from penetrating the cucumber to make it safe.
FAQs
What is the best type of cucumber for pickling?
The best cucumber for pickling is often the Kirby cucumber. It’s favored for its thick, bumpy, porous skin that absorbs brine well, resulting in flavorful pickles. Kirby cucumbers have a mild flavor and a natural crunch, making them ideal for crisp pickles. Other varieties like Persian or small pickling cucumbers can also work depending on your flavor preference and availability.
Can you slice pickling cucumbers for salads?
Yes, slice pickling cucumbers thinly and evenly for salads. Skin can be left on or peeled based on preference and salad recipe. They add crispness and enhance flavor and crunch.
How long do pickled cucumbers last?
Properly stored, pickled cucumbers last up to two months in the refrigerator. Use an airtight container to prevent moisture and contaminants. Ensure cucumbers stay fully submerged. Note that shelf life can vary based on cucumber freshness and pickling recipe. Check for spoilage signs before consuming older pickles.
Can you pickle sliced cucumbers?
Yes, you can pickle sliced cucumbers. To do so, slice cucumbers as preferred. Prepare a pickling solution with vinegar, water, salt, sugar, and spices in a saucepan. Heat until salt and sugar dissolve. Place slices in a sterilized jar, add flavorings like garlic and dill, and pour in the hot solution. Seal, cool to room temperature, then refrigerate for flavor development. Enjoy as a condiment or snack.
What is the difference between an English cucumber and a regular cucumber?
English cucumbers, also called “European” or “seedless” cucumbers, differ from regular cucumbers in several key ways:
Taste: English cucumbers are sweeter due to their thinner skin and fewer seeds, reducing bitterness.
Seed Size and Count: English cucumbers have fewer and smaller seeds, making them ideal for salads and snacks.
Skin Texture: Their thinner, smoother skin is easier to digest and enhances their sweetness. No need to peel, unlike regular cucumbers.
Length: English cucumbers are typically longer, reaching 1 to 2 feet, while regular cucumbers are shorter.
Packaging: They are often wrapped in plastic to protect their delicate skin, while regular cucumbers are usually unwrapped.
Usage: English cucumbers shine in fresh dishes like salads and sandwiches, given their milder flavor and pleasant texture. Regular cucumbers, with a slightly stronger taste, are commonly used for pickling and canning.