What Are the Main Varieties of Mexican Cucumber?

Cucumbers are members of the Cucurbitaceae family, and are usually divided into two groups: slicing and pickling.

Slicing varieties can grow up to 12 inches long, and are best enjoyed fresh, on sandwiches or salads. 

Pickling types are typically much shorter, up to six inches long.

Mexican cucumber production is dominated by American cucumber variety, and the Pickle variety, with 550 thousand mt and 291 thousand mt, respectively. 

Varieties:

1. American or Garden cucumbers: Are the most common cucumbers in North America. They are relatively smooth-skinned and dark green. Cucumbers sold at grocery stores tend to be waxed to help them retain moisture.

2. European (English) (Or Seedless) Cucumbers: Longer, goes mostly to the US and Canada: This variety is long and thin with dark green skin. Despite their alias, these cucumbers do not require a hot-house or plastic wrap to grow. This cucumber has a mild, almost non-existent flavor. It is prized for its thin skin and minimal seeds. Like Armenian cucumbers, English cucumbers are best sliced and raw and are not suitable for pickling.

3. Pickle: Cucumbers for pickling refer to cucumbers that are used for processing or making pickles. This doesn’t mean they can’t be eaten fresh, but their thinner skins, crunchy texture, and smaller seeds make them ideal for pickling. That and their small size which means there is little prep work involved.

4. Persian: Persian cucumbers are very similar to English cucumbers. So similar, in fact, that they are pretty much visually indistinguishable from fresh, not-wrapped-in-plastic English cukes. A big difference, however, is that Persians come in a greater range of lengths—some shorter, some longer, and sometimes with slightly bumpy skin

*All varieties go to the US, but Mexico and Central American markets prefer the Slicer variety.