Pickling cucumbers are field grown with small white spines. They are small in shape, thick in the middle and the best ones are the ones that have undeveloped seeds. These cucumbers are very firm and excellent for vinegar or brine pickling. You will find these in the markets towards the middle of June. They are used for bread and butter pickles, kosher dills and chopped pickle relishes.

Choose firm, dark green  cucumbers that are thick and well shaped. Refrigerate whole or cut cucumbers for up to one week at 38 degrees F. Peel the skin if the cucumbers are waxed, or those with bitter skins. 

Because Cucumbers are 96% water, these vegetables are great for dieters. Two small to medium Pickling Cucumbers is just 45 calories. Eat these sliced or shredded into salads, or dress with a light vinaigrette. When pickled, they are very tasty.

Here are a couple of cool cucumber weblinks:
http://www.ext.msstate.edu/anr/plantsoil/vegfruit/otherveg/cucname.html

http://www.agr.state.nc.us/agscool/commodities/cukekid.htm

http://www.lpl.arizona.edu/~bcohen/cucumbers/info.html