English Cucumber
English cucumbers are identified by their elongated, cylindrical, and slightly curved shape and full dark green, un-waxed skin. These cucumbers are long and thin with very few small white seeds. Also, it is less bitter than many other types due to the fewer seeds. They are sought after by those with sensitive stomachs as Hothouse Cucumbers tend to be "burpless". Cucumber may be enjoyed butter-steamed, stir-fried or raw.

Storage
» Store immediately covered in a sealed original container in the warmest part of the walk-in cooler.
» Chilling injury (water-soaked spots, pitting, and accelerated decay) can occur if held for more than 3 days, un-protected, in a walk-in cooler.
» While the sealed plastic sleeves will protect the product from dehydration, unwrapped product is extremely susceptible to dehydration.
» Cucumbers will yellow from exposure to ethylene gas. However, the plastic sleeves protect the product from short term exposure.
» Do not stack loosely; cucumbers are susceptible to bruising.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Cucumbers have an expected shelf life of 4-5 days. Plan to rotate frequently to maintain quality.
» Handle with care, cucumbers can bruise easily.
» Avoid placing the raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Always limit the time the product is out of refrigeration.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Use the cucumber completely, do not store partially used product back into the cooler for extended periods of time.
» Cucumbers are hot house grown and packed and need to be washed in a sanitary rinse.
» Store prepared product in refridgerator.