Quick Answer
Yes, you can absolutely eat a pickling cucumber without going through the pickling process. Pickling cucumbers are just a variety that is well-suited for pickling because of their thick skin, crisp texture, and small size. They have a similar taste and nutritional value to regular slicing cucumbers. You can eat them raw in salads, on sandwiches, as snacks, or incorporated into cooked dishes. The main difference is they tend to be smaller and have more bumps on the skin.
What Are Pickling Cucumbers?
Pickling cucumbers, sometimes called “kirby” cucumbers, are a type of cucumber cultivated specifically for pickling purposes. However, they can be eaten fresh just like traditional slicing cucumbers.
Some key features of pickling cucumbers:
- Smaller and shorter than slicing varieties, usually 3-6 inches long
- Thinner skin that doesn’t require peeling
- Bumpy, warty exterior
- Crisp, juicy flesh
- Intense cucumber flavor
The skin contains desirable compounds that aid the pickling process. The smaller size also allows quick penetration of brine or vinegar.
Common pickling cucumber varieties include:
- Kirby
- Liberty
- Calypso
- Summer Dance
- Homemade Pickles
- County Fair
Pickling Cucumbers Nutrition Facts
Pickling cucumbers have a similar nutritional profile to traditional slicing cucumbers. One whole raw cucumber (about 101 grams) contains:
| Nutrient | Amount |
|---|---|
| Calories | 13 |
| Fat | 0.1g |
| Sodium | 1mg |
| Carbs | 3g |
| Fiber | 0.8g |
| Sugar | 1.4g |
| Protein | 0.7g |
Some of the vitamins and minerals found in pickling cucumbers:
- Vitamin K – 14% DV
- Vitamin C – 3% DV
- Magnesium – 2% DV
- Potassium – 2% DV
They are low calorie, fat free, cholesterol free, and high water content. The skin provides insoluble fiber. They make a healthy, hydrating snack or addition to any meal.
Common Uses for Fresh Pickling Cucumbers
You have several options for enjoying fresh pickling cucumbers beyond canning and pickling:
Salads
The small, tender cucumbers are ideal sliced or diced into salads. Their crisp texture adds nice contrast against softer lettuces and ingredients. Some tasty salad ideas:
- Chopped veggie salad with tomatoes, bell pepper, red onion
- Greek salad with feta, olives, pepperoncini
- Cucumber radish salad with lemon vinaigrette
- Cucumber pineapple salsa over greens
Sandwiches
Cool, crunchy pickling cucumbers can create flavorful sandwiches:
- Cucumber, cream cheese, and dill on whole wheat
- Cucumber, turkey, and havarti panini
- Cucumber, smoked salmon, and chive cream cheese bagel
- Burger or chicken sandwich topping
Sides
- Add raw slices to a veggie platter
- Make quick refrigerator pickles
- Use in place of traditional cucumbers for tzatziki, raita, or cucumber salad sides
Snacks
Pickling cucumbers make satisfying snacks due to their high water content and crunch:
- Eat raw with hummus or bean dip
- Make cucumber boats filled with tuna, chicken, or egg salad
- Skewer into a tasty crudité
- Infuse flavored water
Cooking
Some ways to use pickling cucumbers in cooked dishes:
- Stir fries
- Noodles – soba, ramen, pad thai
- Curries
- Tacos
- Pasta salad
- Quiche
- Ham or cucumber sandwich melt
Cooking reduces their signature crunchiness but they still add moisture, nutrients, and flavor.
Pickled vs Fresh Taste
Since pickling cucumbers are often associated with being, well, pickled – you may wonder how the flavors compare fresh vs pickled.
Fresh pickling cucumbers have a pleasant, mild cucumber flavor. The taste is refreshing, clean, and crisp.
When pickled, they take on tart, sour, and salty flavors from the brine or vinegar solution. The texture softens slightly but remains crunchy.
The choice comes down to preference. Pickled cucumbers offer piquant flavor contrast, while fresh provide a lighter, cooler cucumber essence.
Both fresh and pickled cucumbers pair well with cheeses, seafood, poultry, meat, and many vegetables.
Best Storage for Fresh Pickling Cucumbers
To keep pickling cucumbers fresh as long as possible:
- Store whole cucumbers in the refrigerator up to 1 week
- Keep wrapped tightly in plastic to prevent moisture loss
- Place in crisper drawer away from ethylene producing fruits like apples and bananas
- Wash just before use
- Slice or dice for salads or sandwiches right before serving
The thin skin can dry out quickly leading to limp, lackluster cucumbers. Proper storage retains their signature crunch.
Once cut, cucumbers will only last 1-2 days refrigerated. The exposed flesh deteriorates rapidly.
Pickled cucumbers, however, can last 1-2 months or longer due to the preserving nature of the brine or vinegar solution.
Pickling vs Regular Cucumbers
While pickling cucumbers can substitute regular slicing cucumbers, there are a few key differences:
| Pickling Cucumbers | Slicing Cucumbers |
|---|---|
| Smaller, shorter | Longer, larger |
| Slim, cylindrical shape | Rounder, curved shape |
| Thin, bumpy skin | Smooth, thicker skin |
| Crisp, dense flesh | Crunchy flesh with more seeds |
| Intense, concentrated flavor | Milder cucumber flavor |
| Best for pickling | Best for slicing raw |
The main differences come down to smaller size, shape, skin type, density, and enhanced flavor that make pickling cucumbers ideal for the brining process. But their crisp, refreshing taste works great raw too.
How to Choose Pickling Cucumbers
When selecting fresh pickling cucumbers, look for:
- Size – Cucumbers should be 3 to 6 inches long for the best pickling size.
- Color – Medium to dark green skin. Avoid yellowing.
- Firmness – Skin should be taut, not shriveled. Flesh should feel crunchy and dense.
- Shape – Slender and straight. Pass on curvy or puffy cucumbers.
- Bumps & Markings – Small white/black spines are normal.
- Ends – Avoid wet or slimy ends.
- Smell – Fresh, bright cucumber aroma.
Ripe, fresh pickling cucumbers have a satisfying snap when broken. Avoid limp, mushy specimens.
Smaller cucumbers tend to be more tender with thinner skins. But medium size cukes can work well too.
Buy organic when possible to reduce exposure to waxes, pesticides, and other chemicals.
How to Pickle Cucumbers
While absolutely suitable for eating fresh, pickling cucumber varieties were bred specifically for the brining process. Here is a quick overview of how to pickle cucumbers at home:
Ingredients
- Pickling cucumbers
- Water
- Vinegar – cider, white distilled, or white wine vinegar
- Salt
- Sugar – white granulated
- Spices – dill, garlic, peppercorns, coriander, mustard seeds, etc
Process
- Wash cucumbers and remove any blemishes or bruised spots. Trim the ends.
- Mix the brine. Combine vinegar, salt, sugar and any spices in a pot. Bring to a boil.
- Pack jar tightly with cucumbers and add spices like dill, garlic, or peppercorns.
- Pour hot brine over cucumbers to cover. Use a spatula to remove any air bubbles.
- Seal the jars. Process in a water bath canner OR refrigerate for quick fresh pickles.
- Wait 2-3 weeks for flavors to develop before enjoying!
The exact ratios can vary based on personal taste. Just make sure the vinegar and salt adequately preserve the cucumbers.
Pickled Cucumber Nutrition
Here is how the nutrition changes when pickling cucumbers:
| Nutrient | Fresh | Pickled |
|---|---|---|
| Calories | 13 | 11 |
| Fat | 0.1g | 0g |
| Sodium | 1mg | 177mg |
| Carbs | 3g | 2.4g |
| Sugar | 1.4g | 1g |
| Fiber | 0.8g | 0.7g |
Key differences:
- Sodium increases due to salt content of brine.
- Vitamin C drops with the pickling process.
- Calories and carbohydrates decrease slightly.
- Still low calorie and excellent source of hydration.
Enjoy pickled cucumbers in moderation to limit sodium intake. The vinegar provides some healthful antioxidants.
Pickled Cucumber Uses
Pickled cucumbers are infused with new tangy flavors that make them ideal for:
- Sandwiches – burgers, Reubens, subs
- Salads – potato, macaroni, coleslaw
- Pizza
- Charcuterie boards
- Tacos
- Salad dressing – tartar sauce, ranch
- Martinis
- Snacking
They provide a sour, pickled crunch that pairs well with rich, fatty, or creamy foods. The briny vinegar cuts through and balances these flavors.
Conclusion
Pickling cucumbers can absolutely be enjoyed fresh and do not require any pickling or preparation. Their smaller shape, thin skin, dense crisp flesh, and intense flavor make them suitable for all raw applications from salads to snacking.
While traditionally pickled, they offer plenty of versatility to use in a variety of dishes. Their refreshing taste works well in sandwiches, sides, entrees, and more.
Storage is easy. Simply refrigerate whole cucumbers in a plastic bag up to 1 week. Wash and slice right before use for maximum crunch.
Next time you see pickling cucumbers at the market, don’t hesitate to grab some for eating fresh. Their crisp, watery crunch adds great texture and flavor wherever used.
