Cucumber offerings in the supermarket are so limited that until the boom in farmers' markets it was easy to suppose that there were only two or three varieties. In fact, there are dozens of dozens, wonderfully different in shape, color, and flavor. We planted a couple of varieties for fresh eating—few summer vegetables are as refreshing as a crispy cuke—and some little ones for pickling. When choosing a pickling cuke, go for one that's small enough to fit whole in a jar; gherkins are ideal.
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