Kentucky Proud cucumbers...

Nothing else is close.

Kentucky Proud cucumbers are available from mid-June through mid-September.

Selecting Kentucky Proud cucumbers

In the supermarket, buy cucumbers that are displayed in a refrigerated case.  At the farmer's market or roadside stand, pick cucumbers that have been kept cool or stored in the shade.  Avoid cucmbers that are shriveled or withered, or have a bulging middle.  Bruises and dark spots on cucumbers are signs that they are overripe. 

Keeping Kentucky Proud cucumbers fresh

Keep your cucumbers cool.  Store unpeeled cucumbers in your refrigerator's crisper.   Unwaxed cucumbers will keep well for a few days.  Waxed cucumbers will keep about a week.    If you peel the cucumbers before storage, make sure they are wrapped tightly in plastic wrap.  Peeled cucumbers must be used within one or two days.  Wash cucumbers before cooking or eating.  If the cucumbers have a wax coating, peel them before using. 

Here's a Kentucky Proud recipe that's "cool as a cucumber" on a hot summer day:  Cadiz Cucumber Salad!

You'll need:

2 Kentucky Proud green bell peppers, thinly sliced

3 or 4 Kentucky Proud cucumbers, thinly sliced

4 or 5 Kentucky Proud onions, thinly sliced

2 cups white vinegar

3 cups sugar

1/4 cup salt

1 tablespoon celery seeds

Combine the bell peppers, cucumbers and onions in a one gallon container with a tight-fitting lid.  Combine the vinegar, sugar, salt and celery seeds in a bowl and stir until the sugar is dissolved.  Marinate, covered, in the refrigerator for three to four days before serving.  (For a more colorful dish, use one red bell pepper and one green bell pepper.)

Yields 12 servings

Recipe from the "Pride of Kentucky" cookbook, published by the Kentucky Department of Agriculture and the University of Kentucky Cooperative Extension Service.

Return to produce information page.

Check out other great Kentucky Proud recipes.