Cucumber (Cucumis sativus) is a vegetable belonging to the gourd family, traditionally associated with warm weather, although greenhouse cultivation allows year-round availability. This vegetable can grow up to 14 cm long and is distinguished by its green skin that lightens as it ripens. Originating from Vega de Aranjuez, San Martín de la Vega, and Ciempozuelos, the cucumber is not only refreshing but also nutritious. For every 100 grams, it provides approximately 11.73 kcal, along with 0.70 g protein, 0.20 g fat, and 1.90 g carbohydrates. Its low calorie count and high water content make it ideal for healthy diets. For optimal storage, it is recommended to keep cucumbers in the refrigerator, in the vegetable drawer; wash them upon arrival and remove excess moisture, and store them in bags with holes for better ventilation. It is preferable to eat them with skin, as it contains most of their fiber and minerals. As for culinary versatility, cucumbers can be enjoyed raw in salads, in smoothies, or even sautéed with other vegetables. They are commonly enjoyed in preparations like pickling, adding a special flavor to various dishes. If you decide to pickle them, slice the cucumber, let the slices rest with salt, and then immerse them in a mixture of vinegar, water, a bit of sugar, and spices to taste.