When preparing fresh cucumbers, the way you cut them can make a big difference in taste, texture, and how they are used. Though there are many ways to slice, dice, or cut cucumbers, some methods are better suited for certain dishes or purposes. Understanding the basics of cucumber cutting techniques can help you better enhance recipes and make the most of these refreshing, versatile vegetables.
The basics of cucumber cutting
Cucumbers are commonly used raw in salads, sandwiches, appetizers, and more. Their mild flavor and crisp, juicy crunch make them popular additions to a variety of dishes. When cutting cucumbers, there are a few key things to keep in mind:
- Wash cucumbers before prepping and cutting to remove any dirt or bacteria.
- Trim off both ends – the stem and blossom ends. These parts can be bitter.
- Peel cucumbers if desired. Some recipes may instruct not to peel so the skin adds color, crunch, and nutrients.
- Remove any seeds if instructed. Large seed cavities can be scooped out for some recipes.
- Use a stable cutting board and sharp knife for clean cuts. Dull knives smash cucumbers.
- Cut perpendicularly to the length for even slices, strips, or cubes.
- Work quickly and gently to avoid bruising.
With basic prep out of the way, the cutting technique you use depends on your recipe and preferences. Here are some of the most common ways to cut cucumbers.
Slicing
Slicing cucumbers into thin rounds is probably the most common and versatile way to cut them. Cucumber slices work well in salads, sandwiches, burgers, appetizers, side dishes, and more. Slices can range from thin (1/8 inch) to thick (1/4 inch or more). Thinner slices are more flexible and tender, while thicker slices will have more crunch.
Dicing
Dicing cucumbers into small cubes adds pleasant, crisp texture to salsas, relishes, tabbouleh, stir fries, and many other dishes. 1/4 inch is a typical dice size. Make perpendicular cuts across the cucumber length to get even cubes.
Sticks/spears
Cutting cucumbers into long sticks or spears can make a nice presentation for crudités platters, kabobs, and garnishes. Sticks are typically 1/4 to 1/2 inch thick. Spears are cut larger, from 1/2 to 1 inch squares.
Wedges/chunks
For hearty salads, savory cold soups, or simple sides, wedges or chunks can add bold cucumber flavor. Cut the cucumber lengthwise into quarters or eighths, then slice crosswise into thick wedges. Or simply halve or quarter the cucumber without slicing for chunky pieces.
Specialty cuts
Going beyond basic slices, dice, and sticks, some recipes call for specific cucumber cutting techniques. These cuts can help highlight the crunch and freshness of cucumbers in creative ways.
Coins
Cucumber coins provide a simple, elegant presentation for appetizers, salads, and garnishes. Simply slice cucumbers into thin rounds, about 1/8 to 1/4 inch thick.
Ovals
For a visual twist on coins, cut cucumbers diagonally into oval shapes. Make angled slices about 1/4 inch thick.
Julienne
Julienne cuts transform cucumbers into long, thin matchstick strips. They add crunchy texture and flavor to coleslaw, stir fries, soups, and Thai dishes. Cut cucumber into slices, then stack the slices and cut into 1/8 inch x 1 inch strips.
Zest/ribbons
Thinly slice cucumbers lengthwise with a vegetable peeler for elegant wide ribbons. Use them for garnishes, wraps, or salads. Aim for slices about 1/16 inch thick or less.
Pickling/fermenting cuts
When making pickles or ferments like kimchi, cutting cucumbers to the right size and shape is important for even cooking and ideal texture.
Spears
Cut into 1-inch squares or wedges to make cucumber spears for pickling. The size works well for packing into jars cleanly.
Uniform dices
For kosher dills and other pickled cucumber recipes, uniformly diced pieces create the classic pickled cucumber texture. Cut into 1/4 inch cubes.
Halves/chunks
Leaving cucumbers in halves or large chunks can help them hold up better through fermenting and pickling processes. Avoid cutting too small.
Cutting for seeding
When seeding cucumbers for recipes where seeds would detract from texture, there are a few slicing methods to try.
Halved lengthwise
Halve cucumbers lengthwise to expose the row of seeds down the middle. Then simply scoop them out with a spoon.
Quartered lengthwise
Cutting a cucumber into quarters lengthwise makes it easier to scoop out all the seeds from the inner cavities. Works well for thick, large cucumbers.
Sliced into rounds
For thinner cucumbers, slice crosswise into rounds. Use a small paring knife to cut out the circle of seeds from the middle of each round.
Cutting for decorating/garnishing
With their vibrant color and versatility, cucumber cuts can make beautiful, edible garnishes. Some decorative ways to slice them include:
Fans
Thinly slice cucumbers at an angle, keeping one end attached. Spread out the slices into a fan shape.
Flowers
Slice cucumbers into very thin rounds. Overlap slices in circle shapes to resemble flowers.
Hearts
Cut cucumbers width-wise into long triangular slices. Arrange two slices together in a heart shape.
Waves/curls
Use a vegetable peeler to make long, thin lengthwise cucumber slices. Gently curl the strips into wavy shapes or spirals.
Cutting for maximum nutrition
To get the most out of cucumbers’ nutrients and fresh, hydrating properties, here are some tips:
- Leave the skin on. The skin contains fiber and beneficial phytonutrients.
- Cut just before serving to prevent vitamin and mineral loss after slicing.
- Go for thinner slices, ribbons, or julienne cuts. More surface area means faster nutrient absorption.
- Cut lengthwise to maximize the veggies’ juiciness and crunch.
- Reduce seed removal. Seeds offer nutritional benefits.
Picking the right cucumbers for cutting
The variety and size of cucumber makes a difference in cutting success. Some types that are excellent for slicing, dicing, and prepping include:
- English cucumbers – Long, thin, nearly seedless, with very mild flavor. Good for slicing, spears, and ribbon cuts.
- Persian cucumbers – Smaller, tender, and crisp. Nice for slicing, dicing, or leaving whole with dips.
- Pickling cucumbers – Short, stubby, and bumpy. Best for chopping, dicing, and quick pickling.
- Standard/slicing cucumbers – Versatile, medium-sized, and thick-skinned. Good for all uses.
Smaller, thinner cucumbers tend to be easier to cut with better results. Overly large cucumbers can be seedy, tough, and off-flavor.
Cucumber cutting techniques by dish
How you cut cucumbers for a recipe depends on the dish being prepared. Here are some common ways to prep cucumbers for popular menu items:
| Dish | Recommended Cut |
|---|---|
| Salads | Thin slices, diced, or ribbon cuts |
| Sandwiches | Round slices or long spears |
| Salsa | Small diced cubes |
| Pickles | Spears, chunks, or uniform dices |
| Garnishes | Thin slices, curls, hearts, flowers |
| Crudités | Sticks/spears |
| Soups | Diced, sliced, or chunked |
Tips for cutting cucumbers
Follow these tips for clean cuts, maximum crunch, and great flavor when prepping cucumbers:
- Use a very sharp knife and cut in a single motion without sawing.
- Keep pieces uniform in size and shape when dicing or slicing.
- Work quickly and handle gently to avoid bruising.
- If seeding, gently scoop – don’t dig – to avoid damaging flesh.
- Rinse under cool water after cutting to keep crunch.
- Pat dry well before adding to dishes or seasoning.
- Aim for 1/8 to 1/4 inch thickness for most slices and dices.
- Save ends for juicing or making cucumber water.
Storing cut cucumbers
Freshly cut cucumbers are best eaten soon after prepping. To store, follow these guidelines:
- Keep in a sealed container in the fridge up to 3 days.
- Line a container with paper towels to absorb excess moisture.
- If cut pieces become limp, revive them in ice water for 15 minutes.
- Pickles, ferments, and marinated cucumbers last 1-2 weeks refrigerated.
- Cucumbers can be frozen but will lose their crisp texture.
Conclusion
Cutting cucumbers may seem simple, but using the right technique for your recipe makes a difference. With sharp knives, gentle handling, and precision, you can slice, dice, and cut cucumbers to take advantage of their full taste, texture, and beauty. Experiment with different shapes and sizes to find your favorites for salads, sides, pickling, garnishing, and more.