This refreshing green vegetable is eaten raw in salads, though it can be pickled. The most commonly sold cucumber is long, slim, and straight with a smooth shiny skin, but there are also shorter, ridged and even warty varieties.
Select firm, stiff cucumbers; if they are bendy they will be old and slightly bitter. They should be moist, juicy and crisp.
The peel is perfectly edible, but tougher peel can be removed if preferred (a vegetable peeler is the easiest way). Slice thinly or, to draw out some of the water content, cut in half, scoop out the seeds, thinly slice and sprinkle with sea salt, rinse and pat dry. It can then be used in salads and tzatziki (a Greek yogurt, cucumber and mint flavoured dip) or raita (an Indian cucumber and yogurt accompaniment served with curries). It is also great used in canapé recipes.
Keep in the fridge for up to 1 week.