And of course, they can be pickled. Though they are available all year, cucumbers are at their best from May through July. The best place to buy cucumbers is at a farmers market or vegetable stand, because once harvested, they need to be eaten soon or pickled. It's pretty easy to pick out good-tasting cukes. Select ones that are dark green, long, slender and firm, especially at the ends.
Soft spots are the first sign of quality loss.
Pass by the jumbo sizes, as they will be mostly seeds. Most supermarket cucumbers have been waxed to seal the skin and reduce moisture loss. You can get rid of some of the wax by pouring boiling water over, but the best way to eliminate the wax is by peeling. You'll also find greenhouse-grown slicing cucumbers, also called European or English cucumbers. If you buy unwaxed cukes from the vegetable vendor, wrap them individually in plastic wrap and put in the refrigerator vegetable drawer.