Middle Eastern cucumbers, also known as Persian cucumbers, are pretty much always good. They're cute and small and slightly ridged. They have more crunch and thinner skins than the European cucumbers. Juicy, sweet, and vegetal. These are the cucumber-iest, and best, grocery store option. I'm not alone in thinking this, chef Michael Solomonov, of Zahav (and a lot of other good places), is also a fan: "We love using Persian cucumbers. They're firmer and have fewer seeds. You pickle them and their sweetness plays all-too perfectly with the sour brine, and generally speaking, sweet and sour is one of the most refreshing flavor combinations you can have."