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A slicer cucumber, also called a fresh-market cucumber, is bred for eating raw. Slicers are typically longer, slender, and smooth-skinned, with milder flavor and a more tender flesh. They are harvested for the fresh market, i.e., for use in sandwiches or salads.
Pickling cucumbers are grown specifically for processing. They are shorter, blockier, and lighter green, with thinner skins and firmer flesh. These traits help them absorb brine evenly and stay crisp when preserved. Their smaller seed cavity and dense texture make them better suited for canning or fermenting.
Sometimes. Small slicers can be pickled, but they may soften in brine. Likewise, young pickling cucumbers can be eaten fresh, though they’re usually less sweet. For the best results, it is best to use each type for its intended purpose.
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