Here's the science behind that bitter cucumber taste.
Here’s What Makes Cucumbers Bitter—and How to Fix It
Updated on Feb. 24, 2023
No doubt you’ve experienced a bitter cucumber once or twice in your day. That unpleasant flavor can make your nose twist up in disgust. There are so many different ways to use all types of cucumbers, but the bitter flavor can be hard to stomach.
Why Are My Cucumbers Bitter?
The actual cause of bitterness in cucumbers and other gourds, like zucchini, is due to a compound known as cucurbitacin. This compound is always present in cucumbers, but the levels change based on the growing process of the vegetables. The higher the level of cucurbitacin, the more bitter the cucumber.
Environmental factors have an impact on the levels of cucurbitacin. High heat and constant temperature swings, for example, can affect an entire garden’s worth of vegetables. The watering process has a major impact as well. Too little water followed by dry spells will often cause higher levels of this bitter compound.
Here’s how to grow cucumbers in your home garden.
Are Bitter Cucumbers Harmful?
In general, no. It’s true that some cucumbers and zucchinis are so bitter, they’ve caused food poisoning. You won’t find these kinds of vegetables at your local grocery store, though. Mild bitterness, like the kind you’ll find in commercially sold vegetables, will not have a negative effect on your health. Learn more about the benefits of eating cucumbers.
What to Do with Bitter Cucumbers
You can cut the skin off a bitter cucumber to soften the flavor. It won’t get rid of the taste entirely, but it will help quite a bit. And if you haven’t already, you should absolutely try milking a cucumber. It may be an old wives’ tale, but rubbing pieces of cucumber together is said to pull some of the cucurbitacin to the surface.
You can also salt your cucumbers to help even out the taste. Salted cucumbers have been my favorite snack since I was a little girl. Don’t forget to try these sour cream cucumbers for another satisfying summer snack!
Salads to Make with Fresh Cucumbers
Cucumber Salad with Sour CreamMany cultures make sour cream cucumber salads. Folks from Hungary to Poland to Austria and beyond have their version of this refreshing side. We’re glad this recipe has made its way to the US, too! It’s the perfect way to use up extra cukes from the garden, and it makes a great addition to serve up at backyard barbecues.
Minty Watermelon-Cucumber SaladThis cucumber salad recipe really captures the flavors of summer thanks to fresh mint (this herb is so easy to grow yourself!) and watermelon.
Cucumber and Red Onion SaladA fuss-free salad is always welcome at a summer potluck. This cucumber side gets a bit of bite thanks to thinly sliced red onions. To get thin slices without a lot of effort, try a mandoline slicer.
Garden Tomato SaladWho needs lettuce? This rustic salad proves that sliced tomato, onion and cucumber are delicious on their own.
Crunchy Lemon-Pesto Garden SaladUse veggies fresh from the garden or farmers market for this salad. Small summer squash and cucumbers are the perfect base. Add some bacon bits for crunch and peas for extra color.
Khmer Pickled Vegetable SaladThis Cambodian cucumber salad uses vinegar to quickly pickle all the ingredients. The result is a cool side dish with a little bite. It also looks stunning on any summer dinner table.
Vegan Quinoa SaladIf you're looking for cucumber salads that are a bit more filling, incorporate grains into the recipe. Our Test Kitchen uses quinoa in this recipe, but you could also try it with farro or even orzo.
Ribbon Salad with Orange VinaigretteDoes it get any prettier than this ribbon salad? Use a spiralizer or classic Y-peeler to cut thin strips of zucchini, cucumber and carrots. Finished with a light citrus dressing, this is sure to be a hit at summer parties. Be prepared to share the recipe!
Sesame-Ginger Cucumber SaladThis Japanese-inspired cucumber salad gets loads of flavor thanks to fresh ginger and a squeeze of sriracha. Don't forget to toast the sesame seeds for extra flavor and texture.
Shaved Fennel SaladLove a salad with crunch? This recipe is for you! Cucumbers, radishes and apples all add crisp texture. Fresh fennel fronds add the faintest hint of licorice flavor. If you're new to this aromatic, check out some other fennel recipes for inspiration.
Kohlrabi, Cucumber and Tomato SaladKohlrabi is a slightly unusual vegetable. If you have some in your garden or pick it up at the outdoor market, we suggest pairing it with other veggies like tomato and—you guessed it—cucumber. The finished salad is crunchy and satisfying on a summer afternoon.
Cucumbers with DillThe secret to this cucumber salad: Sprinkle the cucumber slices with salt and let them stand in a colander. This helps draw out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled dinner.
Fattoush SaladFattoush, a bread salad, is very popular in the Middle East. Our version uses pita bread along with plenty of fresh veggies, including cucumber. A touch of lemon juice and sumac add plenty of brightness to this dish.
Asian Cucumber SaladThis five-star recipe is wonderfully crunchy. Bell pepper and cucumber are the stars of the show, but the Asian-style dressing really makes this side sing.
Cucumber ColeslawWe're so used to seeing slaw recipes that start with cabbage, but this recipe encourages you to do things differently. Use shaved cucumber as the base for this slaw and layer on flavor with arugula, toasted almonds and a citrusy dressing.
Crisp & Spicy Cucumber SaladLooking for cucumber salads with a kick? Here's a contest-winning recipe! This crisp salad gets delicious heat thanks to thinly sliced jalapenos along with cayenne stirred into the dressing. Paired with cooling cucumbers, you've got a perfect match.
Dad’s Greek SaladServe up a bounty of Greek flavors with this salad. Slices of crisp cucumber paired with briny olives and juicy tomatoes is a combination your guests will hardly be able to resist. Try this salad alongside some of our Test Kitchen's favorite Greek recipes.
Corn ‘n’ Cucumbers SaladThis cucumber corn salad was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad. —Jean Moore, Pliny, West Virginia
Balsamic Cucumber SaladFive ingredients are all you need for this swift salad. Dice up a pint of cherry tomatoes, slice some fresh cucumbers and finish with balsamic, onion and feta. It's the perfect last-minute side dish for summer celebrations.
Chickpea Cucumber SaladNeed a filling but refreshing side? This Greek-inspired salad uses chickpeas as a base and gets plenty of flavor from fresh cucumbers, feta, red onion and fresh dill.
Cucumber Salad FAQ
What ingredients are in a cucumber salad?
Different types of onions and other garden veggies are popular ingredients in cucumber salads. Basically, most ingredients you'd add to a crudités platter would work in a salad with cucumbers. Fresh herbs like dill, tarragon and basil add welcome aromatics to the salads too, since cucumbers themselves don't have much flavor. A standout dressing brings everything together. Vinegar and oil or a mayo-based dressing are both tasty options since the crisp salads can withstand lighter and heavier ingredients.
How do you keep cucumber salad from getting watery?
It's all in the prep. Cucumbers are about 96% water, so removing excess moisture is essential. One way to prevent soggy salads is to cut your cucumbers in half lengthwise and then scoop out the seeds with a spoon. Doing so leaves you with only the firm flesh to slice. Lightly salting cucumber slices for 20 minutes prior to using them is another method. The salt draws out excess moisture that can be collected by lightly blotting the slices with a paper towel or draining in a colander.
How do you store leftover cucumber salad?
Most cucumber salads are best enjoyed the day they are made. If serving as a buffet item, discard any leftovers that have been at room temperature for over two hours. Otherwise, store extra salad in a food-safe container and immediately refrigerate for up to four days.
