Today there are many types of cucumbers available.
They are commonly classified as slicers, picklers, gherkins, and burpless varieties. Common slicers are six to nine inches long and dark green, while yellowish-green picklers are about four to five inches long with firm flesh that can withstand heat processing. Gherkins, or cornichons, are grown for their small, bite-size fruits. The term burpless has evolved into a generic classification for cukes that are bred to be long, slender, thin-skinned, virtually seedless, and devoid of bitterness. Dark-green cucumbers are typically used for slicing, and smaller cucumbers are favored for pickling.