The Most Common Cucumber Varieties and How to Eat Them

There are nearly 100 different varieties of cucumbers. Some are commonly found in the supermarket or farmers markets, like English, Persian and Kirby cucumbers, while others are more rare, like white cucumbers. Some are easily digestible, or 'burpless', others require taming in tangy pickling liquid. But what all cucumbers have in common is a cool and refreshing low-calorie crunch to explore in the kitchen.

From fresh salads and chilled soups to chicken dishes, sandwiches and dips, cucumbers are versatile vegetables. Not only will they keep you hydrated in summer they'll also give you an immune boost, being rich in Vitamins A and C. 

With so many cucumbers to pick and choose from, we hone in on eight of the most common varieties, from the common English cucumber, to the dinky Kirby cucumber, and discover a few surprises along the way.

Here's a closer look at some of the most common varieties of cucumber and how to eat them:

English cucumbers

English cucumbers, also known as seedless, greenhouse, burpless, or European cucumbers, are long and slender with sweet, firm flesh encased in a smooth, thin, dark green skin. 

With great crunch and small, almost unnoticeable seeds, these are one of the most versatile cucumbers in the kitchen. What's more, there's no need to peel them either, as the skin tends not to be bitter.

Think elegant and timeless cucumber sandwiches, fresh and aromatic cucumber and dill salad, or perhaps a few slices in a Pimm's or elderflower summer cocktail.

White cucumbers

White cucumbers offer aesthetic interest for their ivory white skins. There are several varieties to choose from, like the fresh and crisp white wonder, an heriloom varieity of cucumber introduced into New York in 1893.

White cucumbers are best enjoyed raw, as per English cucumbers. Try making a white cucumber gazpacho or a simple and stunning white cucumber salad.

Find our more about white cucumbers.

Persian cucumbers

These small ‘burpless’ cucumbers, so known for their easy digestibility, are also prized for their thin, edible skin and very few seeds, much like the English cucumber.

Crisper, more flavourful and easier to eat than other cucumber varieties, the pint-sized Persian cucumber is the perfect pick me up for fresh summer salads and soups.

Try making salad-e shirazi (Persian cucumber, tomato and onion salad): a popular Iranian recipe, courtesy of NYT Cooking.

Disover all the benefits of Persian cucumbers.

Garden cucumbers

These smooth-skinned and dark green cucumbers are commonly found in North America. Unlike English cucumbers, with these you might be best peeling any bitter skin and removing the large seeds before cooking with them.

Lemon cucumbers

These round, yellow cucumbers, the size of a small tennis ball, may resemble the popular acidic Mediterranean citrus fruit in name and colour, but are in fact mild and sweet with a cool, crispy texture. Ideal for salads and pickling.

What's more, lemon cucumbers are easy to grow making them a popular summer vegetable to brighten up the vegetable patch and summer salads.

Kirby cucumbers

These small, super-crunchy and mild cucumbers are usually six inches long or less and have bumpy skins and firm flesh.

They are the most common variety of pickling cucumbers and are usually recommended in pickle recipes but they're equally as good in salads and diced into gazpacho.

Gherkins

Diminutive gherkins, or cornichons, are pickled baby cucumbers that have been allowed to ferment.

Almost always found pickled in brine or vinegar, they are the perfect accompaniment to charcuterie and cheeses. You can even top oysters with gherkins.

Here's how to make simple dill pickles by Great Britich Chefs.

Armenian cucumbers

And finally, and perhaps most confusing, Armenian cucumbers. Also known as yard-long cucumber, snake cucumber, snake melon, they look and taste like cucumbers, and are not actually cucumbers at all, but muskmelons.

Enjoy either raw in salads, sandwiches and sushi, or grilled with fish or simply pickled.

Try jajik, a traditional Armenian soup, made with Armenian cucumbers, yogurt, and garlic or mint.