6 Ways to Make Decorative Cucumbers

- December 10, 2020

This post was originally published on July 24, 2011

Generally, we peel cucumbers all the way. Sometimes and for the healthier of it, we slice them right away without peeling, or dash the slices with salt and eat them crunchily.

Since cucumber is always available, delicious, and easy to slice; you too can serve the veggie in nice-looking slices. This is your time to make fresh cucumber to look like the pros do - which does not even have to be difficult.

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1) Peeled Cucumber

This is the most common style.

Cut off both ends of your cucumber. Using a kitchen knife or a vegetable peeler, peel the entire vegetable. For some art, run a fork all the way down your peeled vegetable.

Move over then slide again until the entire cucumber has been lined with the fork. Slice cucumber into 1/4 thick rounds.

2) Striped Cucumber

Trim both ends of your cucumber.

Using a kitchen knife or a vegetable peeler, peel one strip all the way down the cucumber. Move about the width of the strip you just peeled and leave the skin intact.

Peel again then leave the skin again. This will create a striping effect on your entire cucumber. Slice into 1/4 inch thick rounds.

3) No-Peel Cucumber

Old-fashioned cooks claim slicing cucumber with the skin on is healthier as you eat every part of the vegetable. All you need to do is simply remove both ends of your cucumber and slice right away. This way is not just healthier but even faster.

4) Cored Cucumber

There are two ways to do this:

Using a sharp tip knife, remove both ends then peel the entire cucumber. Slice in half lengthwise. Loosen the seeds with the knife then gently scoop out the seeds with a spoon. You will be creating half-moons.

Using a vegetable corer, remove both ends then stand the cucumber on your cutting board with your hand. Pointing downward, position the tip of the corer on top of the cucumber and carefully push it through.

Buy this vegetable corer

Rotate the corer as you push lower. When the tip reaches the board, pull the corer up to bring out the center and seeds.

5) Julienne Cucumber

I find this way of julienning easier.

After removing both ends, cut right down the middle lengthwise then begin slicing each half into slender strips about 1/4 inch thick.

After you have all the long strips of your vegetable, stack them together and cut them in half to make shorter strips about 1 and 1/2 inches long. Now you have matchstick julienne.

If you don't have a mandolin, use a vegetable peeler. As soon as you reach the seeded part of the cucumber, turn the vegetable and peel from the other side. A good vegetable slicer here is a multi-purpose tool your kitchen can have.