Editing Cucumber (section)

==== 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}}