Fall, Summer

Region of Origin:

Southeast Asia


A dark green skin with small to large cylinder shape.

How to Prep

Wash thoroughly. Skin can be eaten or peeled.

QUICK PICKLE: Slice the cucumber crosswise into ½ inch pieces. In a small bowl, mix 1 cup of water, 2 tbsp. sugar, 1 tsp. salt, and ⅓ cup vinegar until sugar dissolves. Add the cucumbers and let sit in the fridge overnight before eating.

PICKLE: Slice cucumbers, sprinkle with salt and store in a cool place until salt dissolves. After the salt dissolves, bring 1 cup of water and ⅓ cup vinegar to boil in a saucepan. Rinse the pickles with some of the boiling water and drain, then rinse again. Finally, put the pickles into hot jars and fill almost to the top with the water/vinegar liquid. Cool and store jars in the fridge. After 3 weeks the cucumbers will be pickled.


Store whole cucumbers in the refrigerator in a plastic or compostable bag for up to 10 days. Store cut cucumbers the same way for up to 5 days.