I spotted these really pale cucumbers at the market the other day and couldnâ€™t resist purchasing them. July seems to be the month that cucumbers appear big time in the marketsâ€¦not sure if that coincides with the phenomenal volume of water pouring out of the sky at this time of the yearâ€¦cucumbers, are, after all, almost entirely made up of waterâ€¦ At any rate, I wrote about the many different kinds of cucumbers I found at the market last July, and followed that up with a simple recipe for a cucumber salad with a â€œVisayan Vinaigrette.â€ Typically, folks would classify cucumbers into three groupsâ€¦many seedless ones that are often grown in greenhouses in the West (these would include Japanese, Asian and European varieties, pickling cucumbers which are fatter and pudgier, and the dark green cucumbers that we normally use for salads. I wasnâ€™t sure where these albino cucumbers fit in. They could be mutated pickling cucumbers or blond salad cukesâ€¦ I like to think of them as our â€œdugongâ€ or manatee cukes because their shape and color remind me of these massive sea cowsâ€¦ I know several readers have asked about these cukes in the past, but I have never used them in a recipe. Do you have any ideas what I can use them for before they lose their freshness hanging out in my refrigeratorâ€™s vegetable drawer?