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What to do with pickling cucumbers?

My CSA yielded two "picking cucumbers" as described by the farmer, this week. Other than make pickles (I hate pickles, I know, I know), what can I do with them?? Other than size, how are these tiny cucumbers different than the regular cucumbers I adore?? Googling hasn't helped at all.

Thoughts??

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  1. "Googling hasn't helped at all". Really? For starters, this was a topic just a few days ago: http://chowhound.chow.com/topics/792943

    2 Replies
    1. re: greygarious

      No, it didn't. But thanks for the attitude and the link. :)

    2. I wish they weren't called pickling cukes, because you can just eat them the way you would normal cukes. They are less bitter and you don't have to peel them.

      6 Replies
        1. re: reallyred

          Yes, I'm always happy when these cucumbers show up because I like them even better than "regular" slicing cucumbers. I just eat them the way I would eat any other cucumber. Did you try Googling "cucumber varieties"? That might work better. Otherwise I guess Google would return tons of pickle recipes which you aren't interested in since you don't like pickles. :)

          1. re: Boudleaux

            Getting the pickling recipes out of my google (and chow) search results was the problem. I had a feeling a could treat them as regular cukes but wasn't certain. Knowing they are a bit less bitter and I can use my regular recipes, makes dealing with these a piece of cake. I guess the "pickling" connotation through me off. And I suspect since I'm probably in the minority in disliking pickles, that doesn't help either.

            1. re: reallyred

              Are pickling cucumbers just the ones that have big seeds? As in non-English cucumbers that are big and bumpy? If they are and you don't like the seeds, you can just scoop out the middle part and do what you usually do. I think my dad prefers this type of cucumber for snacking, he likes the extra texture of the seeds.

        2. re: Isolda

          Absolutely! Pickling cukes and Persian or Japanese cukes are my favorites for anytime I'm thinking cucumber. They have a wonderful combination of tenderness and crispness with more flavor than conventional grocery store cukes..

          1. re: Isolda

            I like them too, just sliced or tossed in salads.

          2. I use them to make a vegetable salad that we often eat for breakfast.
            Medium diced cucumbers, peppers (red, yellow or the little multicolor sweet peppers), tomatoes, good olives, high quality feta (I really like French for this dish), a little evoo, fresh citrus juice+zest (lemon, lime, orange or tangerine. What ever is on hand) and salt and pepper.

            1. My family enjoys them tempura style
              Shredded into a batch of homemade coleslaw they are yummy

              1. I slice them into a salad with chiles, tomatoes, za'atar, sumac, lemon juice and pomegranate molasses. So great for the summer.