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Slicing cucumbers encompass various cucumber cultivars specifically bred for slicing and consuming fresh. These cucumbers are typically larger and have a thick, dark green skin. They are perfect for making cucumber sandwiches, adding to summer drinks, or using as a base for chilled cucumber soups. Try them in this Cold Cucumber Soup.

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Variations of cucumber. There are three main variations of cucumbers that are cultivated today. Slicing Cucumbers: The green cucumbers we eat fresh. In North America these are long and have a thick skin, while in other countries these can be small with a delicate skin. Within this category are American Slicing Cucumbers and English Cucumbers.

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Muncher Cucumber. Muncher is a type of cucumber that is small and crunchy. It is a great choice for snacking or adding to salads. Muncher cucumbers have a thin skin and small seeds, making them easy to digest. They also have a mild flavor that pairs well with a variety of foods. They would be good in this Tzatziki Cucumber Salad.

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If you have cucumber skin that is tough, yet another reason may be that the fruit has been left on the vine too long. Cucumbers that are left to grow larger will have tougher skin. Just because the cucumber skin is too hard doesn't mean the fruit is lacking in any way, however. If the cucumber skin is too hard for you, simply peel and enjoy.

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Persian Cucumbers. Persian cucumbers resemble English cucumbers in that they have a similar medium-green to dark-green hue and have relatively smooth skin. Whereas English cukes are long, Persian.

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PixaHub/Shutterstock. Prevention explains that skin is nutritious and edible, and where most of the nutrients are! According to Healthline, cucumber skin has many great benefits, like antioxidants.

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Lebanese Cucumbers. Lebanese cucumber is a shorter type of cucumber and is a good choice for slicing or pickling. Lebanese cucumbers are another type of burpless cucumber plant that has thin green skin and a sweet taste. Similar to English cucumbers, plump Lebanese cucumber are a seedless variety of cucumber.

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Arkansas Little Leaf. This bush-type variety produces compact plants that are perfect for container growing. It is highly resistant to bacterial wilt, cucumber mosaic virus, mildews, scab, and leaf spots. The thin-skinned fruits are small, 3-4 inches, and more closely resemble a pickling cucumber.

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1. Ashley. This heirloom cultivar is a prolific producer of dark green, six to eight-inch fruits, with a slight taper on the stem end. A vining variety, 'Ashley' was bred at the South Carolina Truck Experimental Station in Charleston in 1956 for the southern fresh produce market. It is a cross between 'Puerto Rico 40' and 'Marketer.'.

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Ideally, store cucumbers in the crisper drawer in the fridge. They should be kept between 50°F to 54°F and about 90% to 95% humidity. If they are kept in too-cold temperatures ( below 50°F) for more than two to three days, cucumbers can develop what's known as a chilling injury —water-soaked areas, pits in the skin, discoloration, and decay.

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Cucumbers tend to have thick skin when left not the vine for too long. When they become overripe, their skin will toughen. Also, some varieties are made to have thicker skin than others. Most outdoor garden cucumbers will produce thicker and tougher skins. Greenhouse varieties are better for those who prefer softer and thinner cucumber skins.

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2. It's a Great Source of Vitamin K. If you eat a large cucumber with the peel on, you'll meet 41 percent of your daily vitamin K needs whereas you'll get only 17 percent DV if you peel the skin off. "Since cucumbers are an excellent source of vitamin K, they can be beneficial to helping your blood clot.

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Armenian Cucumbers. Armenian cucumbers are long, thin, and slightly variegated in darker and lighter shades of light green or a yellowish-green. They are delightfully crunchy and are delicious when simply sliced and eaten raw. These cucumbers have very soft seeds and thin skin. They do not require seeding or peeling for eating.

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It is a great all-round cucumber with slightly bumpy, dark green skin. 'Hoffmann's Johanna': heirloom variety that produces abundant, very long cucumbers, up to 35cm long. It has great tasting cucumbers with a slightly spiny, dark green, thick skin.

7. Brown Russian Cucumber. DK_2020/Shutterstock. At first glance, you might think the Brown Russian cucumber is actually a misplaced brown russet potato. This unique heirloom variety is actually from Ukraine, not Russia, and has brown-speckled skin and a plump body that reaches almost 3 inches wide.

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A 133-g cup of chopped cucumber with its skin also provides around 1 g of fiber.. Jazz up water by adding mint leaves and cucumber. Slice cucumbers into thick slices and dip them in your.