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.
- 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.
- 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
- Combine sugar, vinegar, and salt
- Heat mixture in a small saucepan until the sugar is dissolved, about 5 minutes. Don’t boil.
- Place saucepan in cold water so the mixture cools.
- Combine cucumbers and green onions in a bowl.
- 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
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