Juicing Cucumbers

Cucumber

Cucumbers are an excellent way to get a lot more yield out of your juice since they're mostly water.

Sometimes you want to water your juice down without directly adding water to it. Think of a cucumber as a more nutrient-dense water. We add cucumbers to a lot of our recipes with really rich ingredients like beets.

Choosing Cucumbers

Good

  • Firm skin
  • Dark green

Avoid

  • Blemishes
  • Soft spots
  • Yellow spots

Yellow spots indicate the cucumber is getting overly ripe. Overly ripe cucumbers have a slightly off-taste to them.

Cucumber Storage

Cucumbers are sensitive to temperatures below 50°F and should be stored at room temperature, not in the refrigerator.

Store them on your counter and they'll last longer, surprisingly.

If you only need to use half a cucumber, put plastic wrap or wax wrap around the end with a rubberband.

Cucumbers are super simple, because you can go from dirty to juiced real quick. The skin is edible, so no need to peel.

  1. Rinse well with cold water.
  2. Cut off the ends.
  3. Cut length-wise to the size of your juice-chute if needed.
  4. Juice away!

Apple, Avocado, Blueberry, Grapes, Kiwifruit, Lemon, Lime, Mango, Melon (cantaloupe), Papaya, Pineapple, Pomegranate, Strawberry, Watermelon, Beet Root, Carrot, Celery, Cilantro, Fennel Bulb, Lettuce (romaine), Onion (spring/scallion), Parsley, Jalapeno, Bell Pepper (green), Tomato, Basil (fresh), Cider Vinegar, Peppermint, Coconut,

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