English Cucumber
English cucumber is the long, slender, nearly seedless cucumber typically sold shrink-wrapped, prized for its thin, non-bitter skin and watery crunch. This page covers its use raw in salads, sandwiches, and cold preparations, where it shines.
How to buy
Look for cucumbers that are firm along their whole length, deep green, and free of soft spots or yellowing, especially at the ends. Because they're usually waxed less than regular cucumbers, the skin is edible, so unblemished skin matters more than with other varieties.
How to store
Keep refrigerated, ideally still wrapped or in a loose bag, and use within about a week; cucumbers are sensitive to cold damage below about 50°F so avoid the very back of the fridge. Once cut, wrap tightly and use within a couple of days, since the flesh continues to weep water.
Culinary profile
- Flavor
- Mild, watery, and faintly sweet with a clean, refreshing finish. The skin carries slightly more flavor than the flesh but, unlike field cucumbers, isn't bitter, so there's no real need to peel it.
- Texture
- Crisp and high in water with virtually no seeds to remove. Softens and turns limp quickly once salted or dressed, so it's often sliced close to serving time.
- Aroma
- A light, green, slightly melon-like smell typical of cucurbits, most noticeable right after cutting.
How to prepare
- Sliced — Cut into thin rounds for sandwiches, salads, or a simple vinegar-dressed side.
- Diced — Cut into small cubes for salsas, grain salads, or yogurt-based dips.
- Ribboned — Shaved lengthwise with a peeler or mandoline into wide, pliable strips for rolls or garnish.
- Quick-pickled — Salted or steeped briefly in vinegar and sugar for a sharp, crunchy condiment.
- Blended — Pureed into cold soups or yogurt sauces, where its water content thins the mixture naturally.
Classic dishes
American
- Chilled cucumber soup — A cold blended soup of cucumber, yogurt or buttermilk, and herbs, often served as a summer starter.
Chinese
- Smashed cucumber salad — Cucumber cracked and torn by hand, then tossed with garlic, chili oil, and vinegar.
Japanese
- Sunomono — Thinly sliced cucumber tossed in a sweet-tart vinegar dressing, often with sesame.
Indian
- Raita — A yogurt side dish with grated cucumber, used to cool down spicy meals.
Thai
- Thai cucumber relish (ajat) — A sweet-sour cucumber relish served alongside satay and other grilled dishes.
Mediterranean
- Chilled cucumber-yogurt soup — A cold soup pureeing cucumber with yogurt, garlic, and herbs into a smooth, tangy base.
Greek
- Tzatziki — A cooling yogurt sauce of grated cucumber, garlic, and dill, served alongside grilled meats.
- Horiatiki salad — A Greek village salad of tomato, cucumber, olives, and feta dressed simply in olive oil.
Korean
- Oi muchim — A spicy, quick-seasoned cucumber salad made with gochugaru, garlic, and vinegar.
Vietnamese
- Bánh mì pickled cucumber — Fresh cucumber slices layered into the sandwich alongside pickled carrot and daikon.
Spanish
- Gazpacho — A chilled blended soup of tomato, cucumber, and pepper, served cold on hot days.
Middle Eastern
- Fattoush — A bread salad with diced cucumber, tomato, and crisp pita, dressed in lemon and sumac.
- Israeli salad — A finely diced salad of cucumber and tomato dressed in lemon and olive oil.
German
- Gurkensalat — Thinly sliced cucumber marinated in vinegar, sugar, and dill or sour cream.
British & Irish
- Cucumber sandwiches — Thin cucumber slices on buttered white bread, a staple of afternoon tea.