Cucumbers, Persian Pickling - Ingredients Descriptions and Photos
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

(Cucumbers, Persian Pickling) Persian Pickling cucumbers are small in size, averaging 10 to 15 centimeters in length, and have a narrow, cylindrical appearance often with curved, blunt ends. These are an heirloom variety which seem to be slightly smaller. We have not seen these Persian pickling cucumbers in supermarkets, and purchased these at Touch of Dutch Farm in Richland Center, Wisconsin. The skin is thin, emerald to dark green, and tender, sometimes smooth or covered in shallow ridges. Underneath the skin, the pale green flesh is dense, aqueous, and firm with a succulent, crisp, and crunchy, snap-like consistency. The flesh is characteristically crunchier and less watery than other varieties, and the cucumbers release a faint green aroma when sliced. Persian cucumbers have a mild, sweet, and vegetal taste without any lingering bitter notes commonly found in commercial cucumbers. They can be eaten raw as is or in salads, or pickled as the name implies. The only nutritional information we could find says: Persian cucumbers are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, and potassium to balance fluid levels within the body. The cucumbers also provide manganese and vitamin K to assist in faster wound healing, antioxidants to protect the cells against damage caused by free radicals, and other nutrients, including vitamin A, silica, iron, and calcium.