Slicers are grown commercially for the North American market and are most often longer, darker in color, and have a much tougher skin than cucumbers such as the Lebanese and Continental varieties. Slicers in other countries are smaller and have a thinner, more delicate skin. These cucumbers generally last longer and are greatly used in burgers.

Depending on what you’re using the cucumber for it is sometimes good to remove the tough skin from the outside. Especially when using it in salads.

Removing the seeds form the cucumber also reduces the bitterness as slicer cucumbers are naturally more bitter than other varieties

Choose green slicer cucumbers with skin that is bright and green, skin should also have a firm and fresh appearance. Avoid cucumbers with soft or yellow spots on the skins surface. To store the vegetable you should keep it in the crisper section of the fridge in a plastic bag soon after purchase, it should keep for around a week.

Slicers make a good addition to sandwiches with other salad vegetables

Cucumbers can be cut into sticks and used with a dip