I suggest to try some exotic cucumber in the C. sativus
- very easy to find in USA as poona keera, or the small Lemon.
- asiatic strain in ssp sikkimensis as Hmong Red, or Sikkimensis, or Usbekski (very sweet even overmatured)
- chinese strain as Long of china or Shuyo.
If you are living in a very hot area, young fruits of Luffa or Lagenaria are quite delicious but very unknown.
For a sweetish cucumber I tend to get the best results with a Kiva type (one with a brown crackly skin, like Poona Keera, Uzbecki, Sikkim etc.). If you can find it, I tend to find Kaiser Alexander to be the best one in terms of production and taste.