The kitchen blog thekitchn.com put this method to the test and observed great results, ranking higher than all other methods with a perfect score of 10/10.
Writer Ann Taylor Pittman explained: “On day eight, there was noticeable condensation on the inside walls of the bag, which worried me; the paper towels were moist, but the cucumbers were in pristine shape.
“On day 15, the conventional and pickling cucumber had developed soft spots on their ends, but the English and Persian cucumbers were still perfect.”
She added: “On the 16th day, the conventional and pickling cucumber were too far gone (withered, with soft spots, and a little slimy), but the other two were still in great shape.
“I decided to see how long they would stay good, and they lasted another three days (19 days total!).”
Drawing her conclusions, the writer shared that the towel-wrapping technique proved to be “quite effective.”
She continued by saying it helped absorb excess moisture, which appeared to prevent sliminess and soft spots.
Additionally, sealing the bag provided better protection compared to leaving it unsealed.
She concluded: “I will definitely use this method with all future cucumbers I bring home. It’s not fussy at all, and the smallest option on those select-a-size paper towels works perfectly for each cucumber.
“Plus, you can re-use the zip-top bag numerous times, so it’s less wasteful than the methods involving plastic wrap. (You could even reuse the paper towels for cleaning up spills.)”
