English cucumbers are mildly flavored, foot-long, narrow-shaped cucumbers. They are generally sold in plastic wraps to retain moisture and increase the shelf-life. These cucumbers also have a thin skin and fewer seeds than most other cucumbers. English cucumbers are easy to prepare, as you do not have to peel the skin or deseed them. Enjoy the subtle flavor of fresh English cucumbers by slicing them and preparing sandwiches or salads.
Sandwiches
Finely slice one English cucumber to prepare crisp and dainty cucumber sandwiches. Cut and discard the plastic wrap that encases the cucumber. Wash the cucumber under running water and pat dry with a tea towel.
Place the cucumber horizontally on its side. Use a sharp serrated knife to cut away ½-inch from each end. Discard the cut ends.
Cut the cucumber into very fine slices. Sprinkle ½ tsp. of salt over them and mix. Place the slices on a plate covered with paper towels, to drain away excess water.
Set two slices of thinly sliced white or brown bread, one on top of the other. Carefully cut the crust from all four sides of the two slices with the knife.
Apply salted butter on both the slices of bread. Set two cucumber slices on one buttered side. Sprinkle ¼ tsp. of finely chopped mint leaves over the cucumber slices. Place the other buttered slice over it to prepare a whole cucumber sandwich.
Cut the whole cucumber sandwich diagonally into two halves. Further slice each half into two – to yield four small sandwiches.
Salads
Rustle up a quick and easy cucumber salad. Set 1 cup of chopped cucumbers in a large bowl. Add ½ tsp. each of salt, vinegar and pepper, and mix. Keep aside to marinate for 15 minutes.
Coarsely chop six cherry tomatoes, two green onions and ¼ cup of mint leaves. Add 1 tbsp. of olive oil and mix well. Combine these ingredients with the chopped cucumbers in the large bowl.
Toss the cucumber salad thoroughly. Refrigerate for 15 minutes before serving, for a refreshingly cool and crunchy flavor.