Got a glut of cucumbers? Try pickling them as a delicious addition to burgers or sandwiches, or whizz them up into a cool and creamy soup.
Cucumbers are in season from May to October, but are available year-round. Look for firm, vibrantly green fruit without wrinkles. Smaller ridged cucumbers differ little in taste to the more common smooth variety.
Store fresh cucumbers in the fridge for up to one week. Small examples, or sliced cucumbers can be pickled very successfully: pickled cucumbers are also known as gherkins or cornichons.
Article by Felicity Cloake
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