Cucumber

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.

Ingredients

• 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

Directions

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.