Seedless Cucumbers

No matter what you call them – Seedless Cucumbers, Cello Cucumbers, Hothouse Cucumbers, European or Euro Cucumbers and English Cucumbers – these extra long cucumbers are likely to give you lots a vegetable for the money here in late winter and early spring. They’re crisp and juicy, plus Seedless Cucumbers have mild flavor. But the biggest reason I’ve come to appreciate them so much is that the skins are tender and free from bitterness so no peeling is needed – 100% usable. Field Cucumbers are often coated with a food grade wax to extend shelf-life – not so with wrapped Seedless Cucumbers. You just rinse them with water and slice them to use in salads, sandwiches and for snacking. If you’re into juicing – Seedless Cucumbers are ideal for adding nutrients and liquid volume to green juices without needing to remove the skin.

Field Cucumbers are often coated with a food grade wax to extend shelf-life – not so with wrapped Seedless Cucumbers. You just rinse them with water and slice them to use in salads, sandwiches and for snacking.

Seedless Cucumber Tips

  • Select Seedless Cucumbers that feel firm and have a fresh green color. Avoid ones with soft ends or wet, slimy spots under the wrapping.
  • Store them in your vegetable crisper and use them within a few days to avoid wilt.
  • Here are some Seedless Cucumber recipes to inspire you.