How Are the Different Types of Cucumber Processed?

In addition to the well-known large green cucumbers, numerous other types of cucumbers are also used in the kitchen. The most important types of cucumbers include the following:

• Cucumbers: This type of cucumber is also known as the snake cucumber. They are mostly cultivated in greenhouses. The large green cucumbers can also be eaten raw and washed unpeeled. They are often used in salads, various raw food dishes, or in herbal quarks. For some dishes, the seeds of the cucumber must first be removed – it is best to scrape them out lengthwise with a spoon. On the other hand, cucumbers are less suitable for cooking due to their water-containing consistency.
• Braised Cucumbers: This type of cucumber is thicker but slightly shorter and sturdier than the cucumber. Their skin, which sometimes tends to be yellow in color, cannot be eaten. On the other hand, peeled stewed cucumbers can be stewed and cooked well due to their firmer consistency. Due to their volume, they are also good for filling and gratinating. In the case of stewed cucumbers, the end of the stalk should be removed in order not to taste the possible bitter substances from the stalk.
• Pickling cucumbers: Pickling cucumbers are usually small, only a few centimeters long cucumbers that are grown outdoors and, as the name suggests, are particularly suitable for pickling with various herbs. The composition of the spices varies, but onions, salt, yellow mustard seeds, and dill are often included in the mixture. Gherkins or mustard gherkins, for example, are particularly well-known variants of gherkins.