Yes, English hothouse cucumbers are the best because the skins are tender and they have barely any seeds at all in them.  But when regular cucumbers are on sale (or you're growing your own at home), it doesn't make sense to pay 4x as much for an English hothouse at the store.  So, pick the smallest regular cucumber you can find and make it just as tasty and "burp-less" as an English hothouse.

1) Depending on how thin and smooth (or bumpy) the skin is, you may need to peel all of the skin off (this is what will cause most of the gas when you eat it).  If it's pretty thin and smooth, I'll just "stripe" the skin with my vegetable peeler (which gives it a pretty look).

2) Cut the cucumber in half lengthwise.  Then use a melon baller to take out the seeds (photo above).  

It should now be as "burp-less" as the more expensive English hothouse cucumbers, and ready to use in all your cucumber salads and veggie platters.   

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