Other vegetables beg to be in the same room as cucumbers.Originally Posted by Elskidor
This is sadly very true. Yet, when fried, zucchini becomes much more edible. Cucumbers are reliant on salads and other foods to mingle with in order for them to taste good, and are unable of standing on their own and being enjoyable.
I have had two kinds of cucumbers in my lifetime. This kind is what we grew at my house growing up. It's short and stumpy. The skin has little white thorn-bumps on it that you can remove by brushing them off. The skin is really thick and a lot of people peel them. The insides are liquidy and full of seeds. Usually I see them sold waxed, another reason not to eat the skin. If you get them super fresh, they're delicious. If you let them sit, they turn rubbery and kind of horrible.
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I've seen this kind called varying things: English Cucumber, Seedless Cucumber, Long English Cucumber, Hothouse Cucumber. These are thinner and longer. The skin is not as thick and and easily edible. There aren't as many seeds inside. They're often sold individually wrapped in plastic. In spite of being called English, they are grown in California and locally in British Columbia among other places. These are my favorite kind.
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I will share a recipe for cucumber salad.
Get a cucumber. Slice it lengthwise and then into half-slices. Add a TINY splash of vinegar. Add black pepper. That's it. Just eat it.
It's... beautiful
Oh how I wish we could have nice things in Canada.
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