How did the expression “cool as a cucumber” come about?

The inside of a growing cucumber on a hot summer day is 20 degrees cooler than the outside air temperature. This fact gave rise to the expression “cool as a cucumber.”

What should I look for when selecting cucumbers?

Choose firm, crisp cucumbers with a slender shape and a dark green rind. (Shiny cucumbers have been coated with an edible wax to protect them from moisture loss.) Avoid cucumbers that have grown too long or too big around, or that have turned yellow, are shriveled at the ends, are tough with large woody seeds, or that have soft spots or feel slimy.

Slicing cucumbers and pickling cucumbers are the most common types. Look for slicing cucumbers that are 6 to 8 inches long, or “burp-less” types that are 1 to 1 1/2 inches in diameter and up to 10 inches long.

What is the nutritional value of cucumbers?

One serving (1/2 cup sliced raw cucumbers), peeled or not peeled has: 7 calories, less than 1 gram of protein, about 1 gram of carbohydrates and no fat. Cucumbers contribute small amounts of nutrients, such as vitamin C, to the diet.

Can I use burpless cucumbers for pickling?

Burpless varieties are best for slicing and table use. For pickles, it is best to use a pickling variety. Burpless cucumbers are not recommended for use in fermented pickles, like dill pickles. This is because at their normal mature size, they produce a softening enzyme that causes the pickles to soften during fermentation. The skins on burpless cucumbers also be tough. However, if smaller burpless cucumbers (those with small seeds) are used, they may be suitable for making fresh pack pickles. Or, pickle relish may be the best pickling use, where the softer texture is less noticeable.

The liquid in my dill pickles turned pink. Is it safe?

Using overmature dill may cause the liquid to turn pink. If so, the product is still safe. However, yeast growth also could cause it. If yeast growth is evident, please discard the pickles.

Can I freeze cucumbers?

Cucumbers can be frozen as marinated products, such as a “freezer slaw” or “freezer pickles,” however they do not have the same texture as regular slaw or pickles.

Here’s a recipe for freezer cucumbers that my mother-in-law shared with me several years ago. Hope you’ll enjoy it.

Freezer Cucumbers

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2 quarts cucumbers, peeled and sliced thinly

1 large onion, sliced thinly

2 tablespoons pickling salt

1 1/2 cups sugar

1/2 cup vinegar

Combine cucumbers, onion, and salt. Refrigerate for 24 hours. Remove from refrigerator and drain well. Add mixture of sugar and vinegar. Place in freezer containers and cover. Freeze.

Here’s another cucumber recipe that we enjoy at the Krumm home when the slicing cucumbers are plentiful in the garden:

Marinated Cucumbers

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1 1/2 cups mayonnaise (not salad dressing)

1/2 cup sugar

1 teaspoon salt

1/4 teaspoon pepper

1/3 cup white vinegar

5-6 peeled cucumbers

1 large onion

Combine mayonnaise, sugar, salt and pepper. Add vinegar. Blend thoroughly. Slice cucumbers and onion in a deep bowl. Cover with dressing. Marinate in the refrigerator overnight.

The quickest cucumber dish to make is to slice fresh cucumbers and tomatoes. Arrange on a platter by alternating the cucumbers and tomatoes, overlapping slightly. Drizzle with Italian dressing. Really tasty and so easy.