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Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.

Pick it!

  • Cucumbers range from 2 inches to 1 foot in length.
  • Select firm cucumbers, no soft spots and even bright green color. Do not choose cucumbers with yellow spots.
  • Avoid bulging cucumbers that likely are filled with large seeds and tasteless flesh.
  • Store bought cucumbers are waxed to hold moisture. Refrigerate in plastic bag for up to 3 days.
  • Slicing and seedless cucumbers are used fresh in salads or on vegetable platters.
  • Rinse under cold water to remove waxy coating, slice as desired.

Try it!

  • Skins can be left on or peeled before eating; removing skin removes fiber and vitamin A.
  • To pickle, place whole cucumbers or slices in a clean, hot canning jar. Pour in hot vinegar and seasonings (vary based on the recipe). Remove air bubbles; screw the lid in place and refrigerate for six weeks before eating.

Like it! Thai Cucumber Salad


  • ¼ cup sugar
  • 1 teaspoon salt
  • ½ cup white vinegar
  • 4 cucumbers, sliced lengthwise, seeded
  • 1-2 green onions, thinly sliced
  • 10- whole cilantro leaves or 1 teaspoon dried cilantro leaves
  • ¼ cup red pepper, cut into 1-inch strips


  1. Combine sugar, vinegar, and salt
  2. Heat mixture in a small saucepan until the sugar is dissolved, about 5 minutes. Don’t boil.
  3. Place saucepan in cold water so the mixture cools.
  4. Combine cucumbers and green onions in a bowl.
  5. As soon as it is cool enough, poor over the cucumbers and green onions and place red peppers on top.

Yield: 4 servings

Nutrition Facts per Serving: Calories 80; Fat 0mg; Cholesterol 0mg; Sodium 590mg; Carbohydrates 18mg; Sugar 16g; Fiber 2g; Protein 1g

Program Materials

Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.

Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.

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