Chinese cucumbers, also known as Chinese long cucumbers, are a variety of cucumber that are long, slender, and have a mild flavor. They are commonly used in Chinese cuisine and have some notable differences from the more common American slicing cucumbers. In this article, we’ll take a look at what makes Chinese cucumbers unique and explore their taste and texture in depth. We’ll also provide some tips for selecting, storing and using them in recipes.
What are Chinese cucumbers?
Chinese cucumbers are botanically classified as Cucumis sativus, the same species as common cucumbers. However, they belong to a different cultivar group. Some key identifying features of Chinese cucumbers include:
- Size and shape – They are long and slender, averaging 10-12 inches in length and 1-2 inches in diameter.
- Thin skin – The skin is very thin, smooth, and pale green in color.
- Few seeds – Chinese cucumbers have small, edible seeds concentrated at the core. The ends are typically seedless.
- Mild flavor – They have a delicate, mild taste compared to regular cucumbers.
Chinese cucumbers likely originated in the Asian region, but are now grown and consumed globally. They can be found in many grocery stores, specialty Asian markets, and farmers markets when in season.
Taste and Texture
So what does a Chinese cucumber actually taste like? Here’s a breakdown of their flavor profile:
Flavor – Chinese cucumbers have a very mild, delicate taste compared to regular cucumbers. The flavor is lightly sweet and refreshing, without the bitterness sometimes associated with common cucumber varieties. Many describe the taste as watery and neutral.
Texture – The flesh is crisp and juicy when fresh, with a delicate crunchy texture. When eaten raw, Chinese cucumbers have a watery juiciness similar to waterchestnuts. The thin skin is edible and tender.
Overall, Chinese cucumbers offer refreshing mild cucumber essence without aggressiveness. They have a clean, thirst-quenching flavor that pairs well with many ingredients without overpowering. The watery crispness adds nice textural contrast in recipes without introducing harsh bitterness.
Flavor and Texture Details
Here are some more details on the taste and texture of Chinese cucumbers:
- Subtle sweetness – Chinese cucumbers have a slightly sweet undertone, unlike the more vegetal taste of regular cukes.
- Cooling effect – Their high water content gives them a mouth-cooling effect similar to water chestnuts.
- Crisp flesh – The flesh has a delicate crispness and audible crunch when eaten raw.
- Thin, edible skin – The skin has a smooth, waxy texture. It’s thin enough to be eaten.
- Small seeds – The tiny edible seeds have a soft crunch. Seedless varieties are also available.
- Juicy not watery – Chinese cucumbers are juicy but not excessively watery. The juice has a clean, refreshing taste.
These characteristics make Chinese cucumbers ideal for salads, stir fries, pickling, and as crudités for dipping. Their refreshing qualities balance richer or spicier flavors. The thin skins mean they don’t require peeling or seeding.
Selecting Chinese Cucumbers
When buying Chinese cucumbers, look for firm, brightly colored specimens without shriveling or blemishes. Avoid cucumbers with yellowish splotches or puffy ends. Features to look for include:
- Bright green skin
- Firm, not rubbery texture
- Slender shape, around 10-12 inches long
- Smooth skin without pitting or shriveling
- Heavy for size, not lightweight
The season for Chinese cucumbers runs from summer through early fall. However, they are available year-round at many grocery stores. Choose organic when possible. Store unused cucumbers in the refrigerator in a plastic bag for up to one week.
Using Chinese Cucumbers
Chinese cucumbers work beautifully in salads, stir fries, pickling, and as fresh snacks. Their mild, crunchy flavor adds a refreshing element without dominating. Here are some tips for using Chinese cucumbers:
- Add raw to salads and cold dishes – Slice or cut into sticks to liven up salads.
- Quick-pickle – Their thin skins make them ideal for fast refrigerator pickles.
- Stir fry – Add slices at the end of stir frying since the delicate texture doesn’t hold up to prolonged cooking.
- Dip raw in sauces and dressings – Great for dipping in peanut sauce, ranch, etc.
- Garnish soups and noodles – Thinly sliced cucumber makes a nice crunchy garnish.
- Juice and smoothies – Add to juices and smoothies for mild flavor and hydration.
When cooking Chinese cucumbers, take care not to overcook them or the delicate texture will become mushy. Quick cooking or using them raw preserves their refreshing crispness.
Chinese Cucumber Flavor Pairings
Due to their neutral, delicate flavor, Chinese cucumbers pair well with many ingredients and spices. They go especially well with Asian flavors. Some tasty flavor combinations include:
- Sesame oil and soy sauce – Classic Asian flavors.
- Ginger and garlic – Adds zip to stir fries.
- Rice vinegar – Brightens up quick pickles.
- Chilies – Chili oil and flakes add heat.
- Peanuts – Crunchy garnish for Southeast Asian cuisine.
- Cilantro, mint, basil – Fresh herbal notes.
- Spicy tuna, salmon, crab – Cooling contrast to rich sushi.
The mild taste also plays well with creamier dips like ranch, hummus, and Baba ganoush. Don’t be afraid to experiment with both Asian and non-Asian seasonings. The cucumber’s crisp texture stands up to bold flavors.
Pickling Chinese Cucumbers
Chinese cucumbers are perfectly suited for fast refrigerator pickling. Their thin skins don’t require peeling or seeding beforehand. Here is a simple Chinese cucumber pickle recipe:
Ingredients
- 1 lb Chinese or Japanese cucumbers
- 1 cup rice vinegar
- 2 tsp kosher salt
- 2 tbsp sugar
- 1 tsp toasted sesame oil
- 1-inch piece ginger, sliced
- 2 garlic cloves, smashed
- 1-2 dried red chilies (optional)
Instructions
- Wash cucumbers and trim ends. Cut into 1/4-inch slices on the bias.
- In a bowl, stir together vinegar, salt, sugar until salt and sugar dissolve.
- Add cucumbers, sesame oil, ginger, garlic and chilies to vinegar mixture. Toss to coat.
- Cover and refrigerate at least 2 hours before serving. Will keep refrigerated for up to 1 week.
The naturally mild Chinese cucumbers soak up the pungent Asian pickle flavors beautifully. Feel free to adjust vinegar, salt, sugar and spices to taste.
Substituting Chinese Cucumbers
If you can’t find Chinese cucumbers, here are some possible substitutes:
- English or hothouse cucumbers – These have thin skins and mild flavor.
- Armenian cucumbers – Also long and slender, but with bumpy skin.
- Regular cucumbers – Pickling or Persian work best for their thinner skins and small seeds.
- Zucchini – Provides mild flavor and crunchy texture but different appearance.
- Daikon radish – When julienned, adds crispness but stronger radish flavor.
The texture and flavor won’t be exactly the same as Chinese cucumbers. But in a pinch, these vegetables can fill in for the crunchy, watery qualities. Adjust seasoning and cook times when substituting.
Conclusion
Chinese cucumbers offer a delicate, refreshing flavor and crisp-juicy crunch perfect for Asian cuisine. Their mild taste allows other bolder flavors to shine. Quick-pickling intensifies their flavor while showcasing their thin skins. Look for firm, bright specimens and store refrigerated. When using, take advantage of their cooling crunch in salads, sides, stir fries and more. With their versatility and easy-to-love flavor, Chinese cucumbers are a staple ingredient perfect for daily cooking.