Pimm’s Cups use a couple slices of cucumber. Not my jam, unfortunately
Agua Frescas / Agua de Pepino
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Cucumber Basil Vodka slush, which I may try without the vodka
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Ah, that may explain why I’ve noticed. Mrs H is a Hendricks fan. But everyone seems to be at it now.
Yorkshire salad - thinly sliced cuke and onion in malt vinegar. In Northern England (not just Yorkshire), a traditional accompaniment to roast beef. Always on the table in this house if we’re having beef.
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Love cukes, hate them in my drinks. Big fat nope.
No salt?
Interesting! I guess i’ve never thought of stir-frying them, even though I stir-fry iceberg all the time…
I was trying to find English recipes for cucumber salad. Thank you for the description.
None. At least, that’s how I make it. And I make it like that coz that’s how Mum made it. I suspect that this is something where each family may have its own variations. A quick Google finds recipes that include S & P. Others include lettuce and spring onions but no cuke. Barbarians - or posh southerners.
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There’s this one, too. I wasn’t all that impressed with it the first time around, but maybe I should give it another shot:
Linking to the discussion bc NYT cooking is wonky atm, apparently 
Love an Israeli salad - even better if topped with a blop of baba ganoush and some crumbled za’atar pita chips.
A favorite snack is thin slices of cucumber on a boursin topped triscuit.
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Sunomono, I could eat by the gallon.
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I need to make this.
Interesting how a simple cucumber salad (less than 3-4 ingredients) seems to be internationally popular.
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I certainly can’t eat just one! I use about a scant 1/2 teaspoon of dill seed when fresh dill isn’t in my lap – and regular cucumbers, never tried the English cucumbers.
Recipe is from Epicurious.
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I would probably use half the sugar amount and maybe a slightly sweeter vinegar like rice vinegar or white balsamic.
Here in England (and the rest of the UK), we really only ever see one type of cucumber. I guess that what I see, is what you see as an “English cucumber”. Assuming that’s probably the case, then what would be a “regular” cucumber for you?
FWIW, the only other type I see, from time to time, is a comparatively small one - and I only see them in the Middle Eastern/Eastern Med food shops.
In the US, the ‘regular’ cucumbers are shorter and thicker than what I’m accustomed to in Germany, and their skin is unpleasantly thick. I almost always buy what is known here as English or hot house cucumber, or the Persian kind, i.e. the smaller ones you mention that are available at almost any supermarket here.
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Thanks, Natascha.
