7 Common Types of Cucumbers—and the Best Ways to Use Each

Good news for anyone looking to stay hydrated this summer: you don’t have to search any further than the produce aisle—cucumbers are a great way to keep cool. While they can be purchased year-round, summer is when cucumbers really shine. It is also when you can find some less common varieties that you won’t always see at the grocery store. 

Cucumbers generally fall into two main categories: slicing and pickling, though a few span both categories. So whether you picked up a handful at the farmers market or your garden is bursting with them, you’re probably looking for ideas. We spoke with a chef-instructor, who broke down each type, explaining their flavor, texture, and how to make the most of them in the kitchen.

Slicing Cucumbers

Most cucumbers can be categorized into the slicing sector. They are defined by their crisp texture and fresh flavor, which makes them perfect for tossing into garden-fresh salads, blending into chilled soups, or simply snacking on. 

Garden Cucumbers

They're the most widely available type of cucumbers, and garden cucumbers are the ultimate slicing cucumber, says Olivia Roszkowski, chef-instructor of health-centered culinary arts at the Institute of Culinary Education. Garden cucumbers are known for their thick, dark skins and tend to be more waterlogged than other varieties. They often contain larger seeds, as well. 

Ways to use: The thick skins of the garden cucumber should be peeled before eating. Once peeled, slice them into thin rounds or half-moons, and add them to vibrant salads or sandwiches with avocado and sprouts. Garden cucumbers are also good for dipping into hummus, guacamole, and other dips, or passing through a juice press to make a nutritious green juice.

English Cucumbers

Known for their long, slender shape, English cucumbers are also called seedless or hothouse cucumbers. Compared to garden cucumbers, they are crisp and less watery. Their skin is also a dark green, but it’s much thinner and more delicate than most varieties. Their flavor is quite mild, "crisp, slightly sweet, and they do not have any bitter seeds,” says Roszkowski. 

Ways to use: The peel can be removed or left intact (or remove just half). English cucumbers can be used in any way that garden cucumbers are. They are also surprisingly great for cooking. Since cucumbers have a lot of water and cook down quickly, limit their use to quick-cooking dishes like stir-fry or as an addition to a pan of sautéed vegetables.

Armenian Cucumbers

Armenian cucumbers are a heirloom variety of cucumber, says Roszkowski, and are sometimes called "snake melons." They're long; typically, they grow to over a foot long. Their skin is a lighter green than other varieties, and they have a distinctive ribbed exterior. Flavorwise, they are sweeter with light citrus undertones and a crisp finish. 

Ways to use: With their thin skin and sweet, citrusy flavor, Armenian cucumbers are perfect to eat raw. Try them on a snack plate with other seasonal produce like heirloom tomatoes, plus some salty feta, and a few olives to nosh on. Alternatively, they can be julienned (either with a knife or on a mandoline slicer) and tossed with cabbage in a crunchy coleslaw. Or make spa water by adding a few thinly shaved ribbons to a pitcher.

Persian Cucumbers

Sometimes sold as Persian cucumbers, these diminutive fruits are often simply labeled “mini"—and they disappear in a few quick, crunchy bites. They are ideal for snacking because they contain very few seeds, and their thicker, yet easily edible skin helps them hold their texture well when sliced. Their flavor is sweet and slightly floral, according to Roszkowski.

Ways to use: Persian or mini cucumbers can be used in similar ways to other slicing varieties. We recommend leaning into their size and shape of mini cucumbers. Quarter them lengthwise or cut them into adorable one-bite coins. When thinly sliced or julienned, they also make an excellent topper for cold soups or spicy noodle dishes.

Lemon Cucumbers

These round cucumbers go by several names, but are often called lemon or Mandurian Round. Their flavor is mild, crisp, and sweet. Rather than a slight undernote of bitterness that some cucumbers have, they boast a citrusy aroma. Their texture is sometimes compared to a crisp melon rather than a cucumber, and their skins, while mostly smooth, can sometimes be a bit fuzzy, similar to a peach. 

Ways to use: Use them in similar ways to Persian cucumbers—and embrace their shape. Use them as a unique drink garnish or to jazz up a snacking board.

Pickling Cucumbers

While technically any of the slicing cucumbers can be used for pickling, several types of cucumber are better suited to taking on the briny flavor and less well suited to slicing, snacking, or salads.

Kirby Cucumbers

Short and thick, the Kirby is the quintessential pickling cucumber. Several things make them ideal for pickling: their uniform size, smaller and less prominent seeds, thicker skins, lower water content, and crisp, clean flavor. 

Ways to use: Pickles, of course! When using kirbies for pickles, any and all flavor combinations are welcome. Stick with the standard garlic, dill, and peppercorns, or play around with spices by adding coriander, cumin, or caraway seeds to the mix.

Gherkins

These bite-sized cukes are harder to come by fresh in markets, but you may find them pickled. They have a slightly sour flavor and an unbeatable crunchy texture. If you do see them at the store, snap them up. While great for pickling, they can also be enjoyed raw. 

Ways to use: Nothing is cuter on a crudité platter than gherkins, whether pickled or raw. Raw ones, when diced finely, also make for a refreshing salsa. If pickling, stick with the standard technique–you can pickle them whole or slice them in half first. They are a wonderfully crunchy addition to any of your favorite salads.