Yes, absolutely! Field cucumbers are not just suitable for making pickles, they are the primary type of cucumber used for pickling, especially on a commercial scale.
These cucumbers, often referred to specifically as "pickling cucumbers," are cultivated outdoors in fields, distinguishing them from greenhouse varieties. Their characteristics make them ideal candidates for undergoing the brining or vinegar process required for pickling.
Based on industry practices, field cucumbers are intrinsically linked to pickle production. For instance, official reports highlight this connection: "Ontario's field cucumbers are mostly hand-harvested to be pickled. (21-Jul-2023)". This statement clearly indicates that the majority of the field cucumber harvest in a major agricultural region is specifically designated and handled with pickling in mind. The practice of hand-harvesting also suggests care is taken to select cucumbers at their peak for pickling quality.
Why Field Cucumbers Are Ideal for Pickling
Field cucumbers possess specific traits that make them superior for producing crunchy, flavourful pickles:
- Firm Texture: They typically have a firmer, denser flesh compared to slicing cucumbers, which helps them retain their crispness in brine.
- Thinner Skin: A thinner skin allows the pickling brine to penetrate more effectively, infusing the cucumber with flavour.
- Smaller Size: Many pickling varieties are bred to be smaller and more uniform, fitting perfectly into jars and offering a desirable bite-sized finished product.
- Minimal Seeds: They tend to have a smaller seed cavity and fewer, less developed seeds, resulting in a more solid and less watery pickle.
- Often Bumpy: The often bumpy or warty skin texture is characteristic of many pickling varieties and doesn't affect the pickling quality.
These characteristics, combined with farming practices focused on producing high-quality cucumbers specifically for preservation, solidify field cucumbers' role as the go-to choice for making pickles.
