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Cucumbers - Hothouse vs Traditional


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I LOVE cucumbers, especially the hothouse cukes and the pickling varieties that you can get now from the local farmers markets.  However, I noticed that cucumbers are listed on the EWG's "Dirty Dozen."  Does anyone know if traditional hothouse (European) cucumbers are inherently better than the regular thick-skinned, waxy cucumbers in most grocery stores? I can't find any evidence searching online about the subject...

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