Editing Cucumber (section)

=== Fruit ===
==== Slicing ====
Cucumbers grown to eat fresh are called ''slicing cucumbers''. The main varieties of slicers mature on [[vine]]s with large leaves that provide shading.<ref>{{cite web|url=http://www.almanac.com/plant/cucumbers|title=Cucumbers: Planting, growing, and harvesting cucumbers|publisher=Old Farmer's Almanac, Yankee Publishing, Inc., Dublin, NH|date=2016|access-date=11 August 2016}}</ref>

Slicers grown commercially for the North American market are generally longer, smoother, more uniform in color, and have much tougher skin. In contrast, those in other countries, often called [[European cucumber]]s, are smaller and have thinner, more delicate skin, often with fewer seeds, thus are often sold in plastic skin for protection. This variety may also be called a ''telegraph cucumber'', particularly in [[Australasia]].<ref>[http://www.5aday.co.nz/facts-and-tips/fruit-vegetable-info/cucumber/ Cucumber – 5+ a day, New Zealand] Retrieved 18 May 2018</ref>

==== Pickling ====
{{Main|Pickled cucumber}}
[[File:Cucumbers on skewers - Enoshima, Japan - DSC07614.jpg|thumb|Japanese ''[[asazuke]]'' pickled cucumbers sold as [[street food]] on [[Enoshima]] island]]
[[Pickled cucumber|Pickling]] with [[Pickled cucumber#Brined pickles|brine]], sugar, [[vinegar]], and spices creates various flavored products from cucumbers and other foods.<ref name="avi">{{cite web|author1=Avi, Torey|title=History in a jar: The story of pickles|url=http://www.pbs.org/food/the-history-kitchen/history-pickles/|publisher=Public Broadcasting Service|access-date=13 November 2017|date=3 September 2014}}</ref> Although any cucumber can be pickled, commercial pickles are made from cucumbers specially bred for uniformity of length-to-diameter ratio and lack of voids in the flesh. Those cucumbers intended for pickling, called ''picklers'', grow to about {{convert|7|to|10|cm|in|abbr=on|0}} long and {{convert|2.5|cm|in|abbr=on|0}} wide. Compared to slicers, picklers tend to be shorter, thicker, less-regularly shaped, and have bumpy skin with tiny white or black-dotted spines. Color can vary from creamy yellow to pale or dark green.{{Citation needed|date=February 2021}}

==== Gherkin ====
[[Pickled cucumber#Gherkin|Gherkins]], also called ''cornichons'',<ref name="kitchn">{{cite web|title=What's The Deal With Cornichons?|url=http://www.thekitchn.com/whats-the-deal-with-cornichons-117240|publisher=The Kitchn|access-date=13 November 2017|date=2017}}</ref> or ''baby pickles'', are small cucumbers, typically those {{convert|1|to|5|in|cm|round=0.5|order=flip}} in length, often with bumpy skin, which are typically used for pickling.<ref name="zon">{{cite web|title=Gherkins|url=http://www.royalzon.com/en/consumer/fruit-vegetables/gherkins|publisher=Zon|access-date=13 November 2017|location=Venlo, Netherlands|date=2017|archive-url=https://web.archive.org/web/20171114040538/http://www.royalzon.com/en/consumer/fruit-vegetables/gherkins|archive-date=14 November 2017|url-status=dead}}</ref><ref name="wifss">{{cite web|title=Cucumbers|url=http://www.wifss.ucdavis.edu/wp-content/uploads/2016/05/FDA_WIFSS_-Cucumbers_PDF.pdf|publisher=Western Institute for Food Safety and Security, US Department of Agriculture|access-date=13 November 2017|location=University of California-Davis|date=May 2016}}</ref><ref name="india">{{cite web|title=Cucumbers and gherkins|url=http://apeda.gov.in/apedawebsite/SubHead_Products/Cucumber_and_Gherkins.htm|publisher=Agricultural and Processed Food Products Export Development Authority, Government of India|access-date=13 November 2017|date=2015}}</ref> The word ''gherkin'' comes from the early modern [[Dutch language|Dutch]] ''gurken'' or ''augurken'' ('small pickled cucumber').<ref>{{cite dictionary|title=Word origin and history for gherkin|url=http://www.dictionary.com/browse/gherkin|dictionary=Dictionary.com|access-date=13 November 2017|date=2017}}</ref> The term is also used in the name for ''[[Cucumis anguria]]'', the ''West Indian gherkin'', a closely related species.<ref>{{cite web|title=West Indian gherkin, ''Cucumis anguria'' L.|url=http://pfaf.org/user/Plant.aspx?LatinName=Cucumis+anguria|publisher=Plants for a Future|access-date=13 November 2017|date=2012}}</ref>

==== Burpless ====
Burpless cucumbers are sweeter and have a thinner skin than other varieties of cucumber. They are reputed to be easy to digest and to have a pleasant taste. They can grow as long as {{convert|2|ft|cm|sp=us|order=flip|-1}}, are nearly seedless, and have a delicate skin. Most commonly grown in greenhouses, these [[parthenocarpic]] cucumbers are often found in [[Grocery store|grocery markets]], [[Shrink wrap|shrink-wrapped]] in plastic. They are marketed as either burpless or seedless, as the seeds and skin of other varieties of cucumbers are said to give some people gas.<ref>{{cite web|last=Jordan-Reilly|first=Melissa|title=Why do cucumbers upset my digestion?|url=http://www.livestrong.com/article/471722-why-do-cucumbers-upset-my-digestion/|publisher=LiveStrong.com|date=15 September 2013 }}</ref>