Cucumbers
Looking to add a fresh taste to your meal? Add cucumbers! Cucumbers are full of moisture and provide a refreshing crunch to your meal.
Cucumbers belong to the gourd family along with squash, pumpkins, zucchinis, and melons. They all grow on vines along the ground. Cucumbers are classified into two main types: slicing and pickling varieties. The most common slicing cucumber is the long English cucumber, which is wrapped in plastic to help retain moisture. There are also mini English cucumbers as well that are often sold in packs of six or more, and these mini cucumbers are seedless. Pickling cucumbers are smaller with thick bumpy skin, and are perfect for pickling.
In Canada, most commercial cucumbers are grown in Ontario and Quebec, and many people grow cucumbers in their personal gardens as well all across Canada. Commercial cucumbers are grown in the field June to early September, and in greenhouses year-round. Commercial cucumbers are started in propagation greenhouses that start the plants from seeds, and once they’ve reached a certain size they are moved to a production greenhouse. Outside, cucumbers grow along the ground on vines, however in greenhouses cucumber plants are trained to grow vertically for easier access to the cucumbers. Slicing cucumbers are picked by hand, washed, and wrapped in plastic before being shipped to the grocery store. Pickling cucumbers have thicker skins and are harvested earlier, when the pickles are still small, and a machine is used to harvest them.
When buying cucumbers from the store look for firm, dark green cucumbers. Avoid cucumbers with wrinkles, a yellowish colour, puffy or soft spots. Store cucumbers in the fridge at home and leave the plastic wrapping on until you’re ready to eat it, and wash before eating. Cucumbers do not freeze well at all, they are best eaten fresh.
Both the skin and flesh of the cucumbers have nutrients, so both can be eaten, however if eating the pickling variety raw, some people prefer to peel them. Raw cucumbers are about 95% water, contain a small amount of carbohydrates, and contains Vitamin K as well.
Pickles are made by fermenting mini cucumbers in a brine, vinegar, or other solution. Pickled cucumbers are flavoured differently in different regions of the world. Many different vegetables and fruits are pickled as well such as carrots, beets, asparagus, and many more! Some flavours of pickles include:
- Brined pickles are fermented in a brine, but no vinegar and do not keep as long as pickles made with vinegar. Brined pickles usually must be kept in the fridge.
- Bread and butter pickles are marinated in a solution of vinegar, sugar, and spices, and can be stored in the fridge or canned and stored in a cool, dark spot.
- Gherkins or Cornichons are tart pickles made with vinegar and tarragon. Sweet gherkins contain sugar in the pickling brine for sweeter pickles.
- Kosher Dill pickles are not necessarily kosher in the way that is has been prepared in accordance with Jewish dietary law, but instead the pickles have been made in the traditional way of Jewish New York city pickle makers. Kosher Dill pickles are made with a generous amount of garlic and dill in a natural salt brine.
Pickles have similar nutrients as cucumbers, however some pickles may have a high salt or sugar content depending on how they are prepared. Pickles are fermented foods, so they also may provide some beneficial bacteria to your gut health.
Check out these delicious ways to enjoy cucumbers:
Crisp Cucumber Salsa Recipe: How to Make It
Greek Salad Recipe: How to Make It
Easy Refrigerator Pickles (10 min & 4 Ingredients) – Pinch and Swirl
References:
What’s in Season? Cucumbers – Canadian Food Focus