English cucumbers may not sound familiar to you, but you’ve definitely crunched through one! These long, thin-skinned, and nearly seedless cukes are usually wrapped in plastic at the grocery store. We love them because you don’t need to peel, and you won’t get any complaints from the picky eaters if the skin stays on. These cukes are sweeter than your average slicing cucumber. We use them in anything fresh – fruit salad, cucumber slaw, vodka and gin based cocktails, even popsicles! Our favorite way to eat them is sliced super thin and tossed in a quick pickle.
Combine 1 cup rice wine vinegar, 1 cup water, ¾ cup sugar, and 1T salt in a medium saucepan and bring to a boil over high heat. Remove from heat. Add cucumber slices from a whole cucumber and stir. Cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers. Let rest 10 minutes, then transfer cucumbers to a sealable container. Top up with liquid and discard the rest. Store in the refrigerator for up to 1 month.
Grandma Diana’s Cucumber Salad
Slice 1 cucumber super thin. Slice 1 yellow onion super thin. Add 1/3 cup mayo, 1 ½ T apple cider vinegar, 1 t salt, ½ t pepper, ½ t garlic powder, and 2 t of fresh chopped dill. Mix it all together and let it sit for the flavors to meld.
This Week’s Field Goods Favorite
English cucumbers are typically longer than the regular garden variety, and have a milder flavor. The skin is thinner so no need to peel! They contain smaller, less noticeable seeds. Add to salads, ice water, yogurt with mint, strawberry cucumber smoothies, cucumber salad, you name it.