Salt and Pepper Cucumbers
Estimated Inventory, lb : 0
Description/Taste
Salt and Pepper cucumbers are small, cylindrical vegetables that grow on vines. They may have a slight upward curve and typically measure around 7.5 to 13 centimeters in length and about 4 centimeters in width. Their average weight is around 105 grams, lighter than most cucumbers but heavier than Gherkin varieties. Salt and Pepper cucumbers start out white and mature into a light yellow-green hue. Their skin is also covered with small bumps that have tiny black and white edible spikes poking out of them. Salt and Pepper cucumbers’ thin skin is firm and smooth, as the small black spikes are not noticeable upon touch or bite. The vegetables’ flesh is pale green with many translucent seeds and a succulent, crunchy texture. Salt and Pepper cucumbers are distinctly sweet and juicy with notes of tanginess and creaminess.
Seasons/Availability
Salt and Pepper cucumbers are available from mid to late summer.
Current Facts
Salt and Pepper cucumbers are botanically classified as Cucumis sativus and belong to the Cucurbitaceae family which also includes squash, pumpkin, zucchini, watermelon, and ornamental gourds. This variety is named for the black and white spikes that cover their skin and resemble salt and pepper. They originated from a cross between the Marketmore 97 variety and Boothby's Blonde, inheriting their size, black spikes, flavor, and early harvesting habits from the latter. Salt and Pepper cucumbers are known for their resistance to common plant diseases, including angular leaf spot and powdery mildew, which often hinder high-yield growth. This variety is considered to be a white-skinned cucumber because they are initially this color, though develop their yellow-green hue once mature. They are often compared to other white-skinned varieties like Pearl and Silver Slicer cucumbers. Salt and Pepper cucumbers are primarily used for their culinary offerings and ease of growth in home gardens.
Nutritional Value
The nutritional benefits of Salt and Pepper cucumbers aren’t widely known but cucumbers in general contain vitamin K, encouraging blood clotting and bone, heart, and cognitive health. They are a source of fiber and potassium, aiding in digestion, muscle function, fluid balance, and cholesterol, blood sugar, and blood pressure control. They provide the body with calcium, promoting nerve transmission, reducing the risk of fractures, and helping release hormones and enzymes to help with digestion and metabolism. Cucumbers possess a plant compound called Cucurbitacin B that reduces inflammation and free radical damage and enhances immune function.
Applications
Salt and Pepper cucumbers are best suited for fresh eating and pickling. They can be sliced into salads, cold pasta, wraps, sandwiches, or dipped into sauces like ranch or hummus. This variety is served as an hors d'oeuvre, used in charcuterie boards, chopped on top of poke bowls, incorporated into sushi, or blended with smoothies. Their small size makes Salt and Pepper cucumbers ideal for pickling, where they can be enjoyed on their own or used as an ingredient in sandwiches, burgers, and relishes. This vegetable works well as a garnish for cocktails, sorbet, and seafood. Salt and Pepper cucumbers are complemented by herbs such as oregano, dill, mint, basil, sage, and rosemary, vegetables like broccoli, celery, kohlrabi, okra, radish, zucchini, tomatoes, bell peppers, and peas, as well as salmon, cream cheese, salsa, vinegar, chives, and edible flowers. Salt and Pepper cucumbers will stay fresh for up to a week or can be preserved and stored in the refrigerator for up to a month.
Ethnic/Cultural Info
Salt and Pepper cucumbers won the Green Thumb Award in 2011. Organized by the National Garden Bureau based in Illinois, this contest recognizes plants that are unique, innovative, and address common gardening challenges. Aside from its unique taste and appearance, the reason why this variety was chosen was because it was the first white-skinned pickling cucumbers to resist powdery mildew, a common fungal disease that creates a white residue on the leaves of cucurbits like cucumber, squash, zucchini, and watermelon. Other edible winners of this award include Candy Cane Chocolate cherry peppers, Quick Snack cucumbers, and Sun Dipper tomatoes.
Geography/History
Salt and Pepper cucumbers were developed by breeders Jason Cavatorta and Molly Jahn at Cornell University's Freeville Organic Research Farm in 2005. This variety proved to be victorious against common ailments and produced larger yields than its parent cucumber the Boothby's Blonde. Salt and Pepper cucumbers are a descendant of the cucumber species, which originated in India over 3,000 years ago and grew in popularity as they made their way through the Roman Empire and Ancient China. The development of heirloom cultivars by farmers and institutions like Cornell University has allowed for the production of market-ready cucumbers like the Salt and Pepper variety. This effort has been further supported by the USDA-funded Public Seed Initiative and the Organic Seed Partnership, both of which funded Cornell to increase specialty cucumber production. Salt and Pepper cucumbers are a resilient variety that thrives in warm, temperate climates but is also cold-tolerant and capable of being sown in less ideal soil conditions. Salt and Pepper cucumbers can be found growing in home gardens and at local farmers' markets in the United States.
Recipe Ideas
Recipes that include Salt and Pepper Cucumbers. One
is easiest, three is harder.| Cooking with Siri |
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Instant Dosavakaya (Dosa Avakai) (Yellow Cucumber Pickle) |
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