sorry this is not about your recipe, but: today I learned that the American and European cucumbers are different??? I also now understand why sometimes American recipes call for cucumber to be peeled and de-seeded (something I always felt was unnecessary) - they were literally talking about an entirely different kind of cucumber...!

pro-tip though, when buying European cucumbers go for the thinnest ones. a fat European cucumber has been left on the vine too long and will be watery, tasteless and full of seeds.