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You can have it sliced.


You can have it pickled.


You can have it burpless.


Come again?


The three most common variety types of cucumbers are,

you guessed it, sliced, pickled, and burpless. If you’re still thinking, “Come again?” we don’t blame you. Produce lingo is not everyone’s first language. So let’s break it down to common lingo, shall we?


Slicing is best known as the fresh market cucumber. They typically range from 8-9 inches with deep green skin and ‘blocky ends.’  Pickling cucumbers are much thinner, lighter in greenish coloring, ranging from 3-7 inches and often are ‘warty’ on the surface. The burpless cucumber is commonly long and slender, with a mild taste. These are known to be available for purchase year round.


If cucumbers are known for one thing, it’s the water content – coming in at a cool 95th percentile. Talk about an ideal snack – you get nutrients, and you stay hydrated. It has even been said that one cup of cucumber slices is “nearly as thirst-quenching as a glass of water.” Whoa. That is a fruit that holds onto its hype. And yes, cucumbers are technically considered fruit, not vegetables. Packed with magnesium and potassium, phytonutrients, fiber, Vitamins K, C, and A, it makes you wonder how that all makes up just 5% of the cucumber. But it’s the truth – cucumbers are extremely low in calories due to the water content, low in carbohydrates, sodium, and fat. Talk about your dietician’s dream!


The best thing about cucumbers is they aren’t just for those who have dieticians, need to lose weight or work on cholesterol levels – they are diverse and are truly for everyone. Have you ever heard of anyone allergic to a cucumber? (If you have, just please keep reading and keep it to yourself). One of the top benefits that have come from research on the effect of cucumber consumption is cancer prevention. This is largely due to the two major phytonutrient compounds that fight cancer like no other – lignans and cucurbitacins. Cucurbitacins are so substantial in fact; pharmaceutical companies highly anticipate them to be part of new and upcoming cancer drugs. Next up, cucumbers are amazing for bone health. This stems from the Vitamin K content, which is linked to good bone health over time. The human body needs Vitamin K to build bones, as well as keep them strong throughout life. Research dives deep into the endless benefits of cucumber consumption and heart health, digestion, weight loss, brain health and memory, and to no surprise skin. That last one makes the most sense because of the extremely high water content in cucumbers – there’s nothing our skin loves more than water!

It’s no secret where pickles come from. These fermented cucumbers come in every size, shape, form, and flavor. Here’s the catch – what we commonly see in the grocery store referred to as pickles are often cucumbers that are being soaked in extremely acidic liquids. The actual “fermenting” process is much more complicated, and we leave that to the ones who know it best. Regardless, there are all kinds of pickle varieties on the market. Whether you like a more dill aftertaste or a garlic aftertaste – there are pickles for you. (Dill and Kosher Dills, FYI). Hey, you can be a sweet pickle or bread and butter pickle lover for all we care. Our job is to make sure we get companies and consumers the best possible cucumbers from sustainable farmers so that they can be consumed; however, you please.

Western Veg-Produce, Inc.
PO Box 82217
Bakersfield, CA 93380

Office: 1-800-WVegPro (983-4776)
Fax: 1-661-637-2365