Season:
June to September.
Nutrition Facts:
Cucumbers are naturally high in water; a one-half cup serving contains only 7 calories.
Selection:
Choose firm, fully green cucumbers with no yellowing or soft spots. Cucumbers suitable for slicing and eating are 6 to 9 inches long with small, white spines on the surface that rub off easily. Pickling cucumbers are smaller and have black spines on the surface.
Storage:
Store unwashed cucumbers in the refrigerator for up to a week. Sliced cucumbers should be tightly wrapped and refrigerated for up to 3 days.
Pickling:
Follow recipe instructions. Four pounds of cucumbers yield 5 to 6 pints of pickles.
Preparation:
Wash under cool, running water to remove visible dirt. You may want to remove the seeds in mature cucumbers by cutting lengthwise and scooping seeds from the center with a spoon.
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.