Cucumbers grown in two different greenhouses were exposed to mancozeb and carbaryl at different times. The effects of 10-day preharvest period, water and detergent washing, peeling, predetermined storage period at 4°C (refrigeration), and fermentation on the reduction of residue levels in the plant tissues were investigated. Mancozeb and carbaryl residues in cucumbers were determined by gas chromatography–electron capture detection. Results showed that residue levels in samples, which were collected after 10 days following the pesticide application, were significantly lower than the samples collected after 2 h subsequent to the pesticide application. The culinary applications were effective in reducing the residue levels of the pesticides in cucumbers. As a result, non-fermentative pickling in sodium chloride and acetic acid was the most effective way to reduce the mancozeb and carbaryl residues of the cucumbers.