Cucumber

Store unwashed in the crisper drawer, wrapped in paper towel to absorb excess moisture. Cut cucumbers should be wrapped tightly and used within 2-3 days. Not recommended for freezing as they become mushy when thawed.

Very high water content (95%). Good source of vitamin K and small amounts of potassium and vitamin C.

Remove seeds from large cucumbers if they're watery or bitter by slicing lengthwise and scooping with a spoon

Salt sliced cucumbers and let sit 10-15 minutes to draw out excess water before adding to salads

English/hothouse cucumbers have thinner skin, fewer seeds, and don't need peeling

For crunchier pickles, soak cucumber slices in ice water for 1-2 hours before pickling

Dill, mint, cilantro, and basil

Yogurt, sour cream, and feta cheese

Lemon, lime, and rice vinegar

Tomatoes, red onion, and bell peppers

Sesame oil, soy sauce, and ginger

Not removing excess moisture before mixing into salads, which dilutes dressings

Storing near ethylene-producing fruits (tomatoes, bananas) which causes faster yellowing and spoilage

Cutting too far in advance—cucumbers release water and become limp over time