Use within one or two days. Preparation Wash all cucumbers before cooking or eating. If cucumbers have been post-harvest treated with a wax coating, peel them before using. Cooking cucumbers by heating is common in some regions of the country. The vegetable s delicate flavor will complement meat dishes.
Some recipes call for scooping out the seeds and just using the flesh.
Seasoned with herbs and other dressings, such as lemon, dill, tarragon or mint adds flavor to the meal. In Maine, cucumbers are served more often uncooked, straight from the garden, in a salad or with a meal. Add julienne cucumbers to a boiling, well-seasoned broth and cook for 45 seconds to one minute. Remove from heat and serve while cucumbers are still crisp. Refrigerate until well chilled.