The Ultimate Guide to Cucumbers | America’s Test Kitchen

American (Slicing) Cucumbers: The most common variety. Because they are almost always waxed to increase shelf life, you will want to peel the skin. They contain large seeds that need to be scooped out, leading to a fair amount of kitchen waste.
English (Hot House / European) Cucumbers: These long, shrink-wrapped cucumbers act as a low-waste alternative. The plastic wrap protects their thin skin, meaning you don't have to peel them, and their "seedless" interiors feature tiny, immature seeds that you can easily eat.
Persian (Mini) Cucumbers: A favorite for crudité platters and dipping into hummus. They boast a delicate, melony flavor and tiny seeds that require zero prep or removal.
Kirby Cucumbers: The absolute best choice for summer pickling. While they are perfectly great sliced up fresh in a salad, look for Kirbys if you want a pickle that maintains a loud, satisfying snap.
There is nothing more refreshing than a crisp cucumber on a hot summer day. Jack Bishop breaks down the four most common cucumber varieties so you know exactly what to buy for salads, dips, and pickles.
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