Cucumbers are refreshing and delicious in the summer. You can eat them just as they are, like a banana, unpeeled, or you can get a little fancy and toss them into salads. I like them slightly pickled and I think they make a great addition to any BBQed meat you happen to be having that day.
My mother used to just slice them thin and add salt and vinegar and let them marinate for a few hours before serving. My mother-in-law does the same, but drains them and adds sour cream and dill, and maybe some mayonnaise. I find that it's good with all their additions as well as with some prepared horseradish.
If having guests over, I like making cucumber sandwiches. Eyeballing everything, I mix sour cream, cream cheese, mayonnaise, Worcestershire sauce, prepared horseradish, white pepper and some salt. Then I mix in diced cucumbers and spread it nice and thickly between two slices of white bread with the crusts cut off. This is my version of the cucumber tea sandwich.
As you can see, given all the fatty condiments listed above, I don't make these very often. So it's a nice treat every time I put it on the table. Or you can just keep it simple like my mother did with the vinegar and salt. Not very fattening there, but still delicious!
