Sliced up for salads, grated into a dip or eaten raw for a snack, it never hurts to have cucumbers on-hand. If you plan to preserve their flavour with a pickle, be sure to use pickling cucumbers – their thicker skin stands up nicely to the brine.
Cucumbers have a high water content and keep for up to one week in the fridge. Once you’ve cut into one, store leftovers in tightly wrapped plastic to preserve freshness.
