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Know Your Cukes

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Like most veggies, cucumbers aren't all created equal. Salad bars and supermarkets have conditioned most of us to expect our cucumbers to be bland and waxy, but when treated right, the humble cucumber can steal the show.

But don't take our word for it. The Wall Street Journal has collected several great recipes that showcase the oblong fruit, from a cucumber ceviche to a cucumber and buttermilk soup. Personally, we like to eat our cucumbers sliced thin, on a toasted sesame seed bagel with cream cheese and sea salt. But the Vietnamese bread salad (a clever take on Bahn Mi) sounds absolutely amazing. And thanks to the great graphic, we now know what to look for the next time we're browsing the farmer's market. Sorry Kirby, but it's time to branch out.

How do you like your cukes?

Cool Is A Cucumber from The Wall Street Journal

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Comments (4)


about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Still deciding what to make for the weekend canning potluck - that Vietnamese bread salad just made the short list


about 3 years ago susan g

What is probably my most iconic food memory: 1975, Israel -- locally grown food was terrifically flavorful, but the cucumber was a real eye opener. I had never had one that wasn't all crunch, no taste and had to be peeled. Every bite of the cucumbers was intensely tasty, sort of lemony, very clean. Sadly, when I went back (1984), I never tasted anything like that again.


about 3 years ago nzle

susan g, that reminds me of the cucumbers I've had in Iran! They're included in fruit bowls along with figs, grapes, oranges, et al, which I always thought was so cool.


about 3 years ago nzle

I can't get over how beautiful that graphic is!