Buy large lemons and limes, they tend to be much sweeter. Make sure that the skin is thin, those are much juicer.
To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.
Best for pickling: gherkin, cornichon, Kirby cucumber, and lemon cucumber.
Best for slicing: garden cucumber, English cucumber, Japanese cucumber, Armenian cucumber, and lemon cucumber.
Try to buy them with the greens still attached, they’re usually fresher and sweeter that way.
A slicing cucumber is usually served raw in salads, sandwiches, drinks, sushi, and hors d’oeuvres to add crunch.
Pickling cucumbers are usually smaller than slicing cucumbers, and often have thick, warty skins. They’re
hard to find in supermarkets, but you can often find them during the summer months in farmers’ markets.
Select firm, unblemished cucumbers that are rounded at the tips and heavy for their size. Reject those with soft spots or withered ends. Within each variety, try to pick cucumbers that are relatively small and slender–they’ll often have better flavor and fewer seeds.
Supermarket cucumbers are often waxed to seal in moisture; unwaxed cucumbers can be sealed by wrapping them tightly in plastic wrap. Store cucumbers unwashed in the refrigerator crisper, where the higher humidity will help keep them crisp.
Don’t freeze cucumbers–they get mushy if they’re too cold. Use them within a week or so of purchase.
Many cooks remove the tips, peels and seeds, which are tough and bitter in some varieties.
To seed a cucumber, cut it lengthwise and scrape the seeds out with a spoon or knife.
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