Cucumbers are a staple in salads, sandwiches, appetizers, and snack platters. Their crisp texture and refreshing taste make them perfect for summer salads (like Israeli sunshine salad), Greek sushi rolls, garnishes, and more. This vegetable has many varieties, but the most common are slicing, pickling, and burpless cucumbers. They’re low in calories but high in water content, so cucumbers keep you nice and hydrated and make the perfect addition to a healthy diet.
How to Cut Cucumbers (5 Ways)
Once you have your cucumbers, it’s time to decide on your cutting technique. Below, find methods for cubes, sticks, rounds, half moons, and wedges.
Prep
Start by washing the cucumbers thoroughly under cold water to remove dirt or debris. Dry them thoroughly with a clean kitchen towel or paper towel. If you prefer, you can peel your cucumbers with a vegetable peeler, but it’s not necessary. I find that leaving the skin on adds color and texture to dishes, especially if you’re using thin-skinned cucumbers like English or Persian. However, you might need to peel them for some preparations, like delicate salads, or specific varieties, like field cucumbers.
Rounds
Cut off both ends of the cucumber, or just one if you’re only cutting part of it. Hold the cucumber steady and slice it across into even rounds to your preferred thickness.
Half Moons
Cut off the ends of the cucumber, then slice the cucumber in half lengthwise. Lay the halves flat on the cutting board and slice them crosswise into even half-moon shapes of your preferred thickness.
Sticks
Slice the cucumber crosswise into two-thirds, then stand the pieces vertically on the cutting board. Carefully slice it lengthwise into flat, wide slabs about ⅛ to ¼ inch thick. Keep your fingers curled inward to avoid cutting them. Lay the slabs flat on the cutting board. Cut them lengthwise into thin strips, aiming for ⅛ to ¼ inch. Repeat the process with the remaining slabs.
Cubes
Repeat the same steps as the cucumber sticks, cutting ¼ to ½ inch slabs. Lay the slabs flat on the cutting board again, and cut them lengthwise into ¼ to ½ inch thick strips. Next, cut the strips crosswise into cubes of your preferred size.
Wedges
Cut off both ends of the cucumber, then slice the cucumber in half or two-thirds crosswise, depending on how long it is. Slice each piece in half lengthwise, then lay the halves flat-side down on the cutting board. Cut each piece lengthwise into quarters, then angle your knife and make one more lengthwise cut on either side to make thinner wedges.
Tips for Cutting Cucumbers
Peeling is Optional: Peeling your cucumber is a matter of personal preference and recipe requirements. You can skip peeling, especially for thin-skinned cucumbers. Seasoning Matters: If you’re using cucumbers in a salad or as a snack, I suggest seasoning them with a little salt, pepper, or other spices to enhance their flavor. Preserve their Freshness: If you’re not using them immediately, keep your cut cucumbers in an airtight container in the refrigerator. They can also be soaked in water or a mild vinegar solution for added crispness or flavor. Use the Ends: Don’t throw the ends out! You can use them to flavor water or add them to smoothies for a refreshing taste.
Storing
Cucumbers are a kitchen staple, so it’s helpful to know how to store them properly! Here’s the low down on how to keep them fresh for longer:
Fridge: Whole, unwashed cucumbers can be stored in the crisper drawer of your refrigerator for about a week. If you have cut cucumbers, wrap them tightly in plastic wrap or place them in an airtight container and refrigerate for 1-2 days. Freezer: I don’t recommend freezing cucumbers since it can significantly change their texture, making them soggy when thawed. However, if you have too many, you can freeze your cut cucumbers in freezer bags for smoothies or juices.
