Thinly sliced. I love English cucumbers in this recipe because you can eat them peel and all. If you use waxy cucumbers, peel ...

Combine the cucumber, onion, vinegar, sugar, salt, and pepper in a medium bowl. Toss gently to combine; let stand for 30 minutes. Stir in dill or chives just before serving. Tip: This cucumber ...

This refreshing cucumber gazpacho is inspired by ajo ... you might want to add an extra splash of sherry vinegar or a pinch of salt. Serve in bowls and top with chopped grapes, toasted almonds ...

Spoon into a large sterilised jar, packing down so the vinegar covers the cucumber. Leave for an hour or so before eating. Store in the fridge for up to a month. The salt draws out the excess ...