When cooked, cucumbers retain their freshness and add an acidic counterpoint to meals. They’re perfect alongside light dishes, but because of their natural acidity, they provide a nice balance to rich meats as well. French cooks peel cucumber, seed them, sprinkle them with salt and vinegar, rinse them, and then cook and season them well. The result is a delicious and delicate-flavored vegetable almost unknown to Americans. This article talks about the best way to bring out the sweetness without losing texture and includes a variety of recipes for side dishes, a gratin, a salad, and swordfish.