Creamy Cucumber Salad

Wednesday, July 23, 2014

Creamy cucumber salad was the first recipe that I wanted to try with the giant cucumbers I obtained from one of my co-workers. I Google searched recipes, but noticed that everyone has their own take on what makes creamy cucumber salad taste good.

Some recipes called for sour cream and mayonaisse, some for sour cream and miracle whip, and others called for Greek yogurt. After I determined that everyone on the Internet had great recipes and pictures that looked like what creamy cucumber salad should look like, I decided my best bet was to call my mom and get her recipe.

My mom's recipe was simple and easy. The best recipes often are!

Mama's Creamy Cucumber Salad

Prep: 10 min.
Cook: 2 hrs- overnight

Cucumber slices (one-two normal cucumbers or half of a giant cucumber!)
Small white onion sliced
1/2 cup Sour Cream
3 Tablespoons white vinegar
1 Tablespoon sugar
1/2 Tablespoon coarse sea salt
Fresh Baby Dill
Ground Black Pepper to taste

Slice cucumbers and place in a colander over a bowl to drain. Sprinkle sea salt on top of cucumber slices while they are in the colander. Sprinkle fresh baby dill on cucumber slices. Wrap colander and bowl with saran wrap. Place in refrigerator for approximately 2 hours (can be left overnight if desired). This drains a lot of excess water from the cucumbers so they are able to absorb more of the creamy salad dressing.

After cucumbers have drained add onion slices to the cucumbers and make the salad dressing. In a separate bowl add sour cream, white vinegar, sugar and black pepper to taste. Stir until well blended. Taste to see if you like it. If it is acidic add a small dash of sugar. Stir in cucumber and onion slices. Refrigerate for 2 hours or more in a sealed container.

The longest part of this recipe is the refrigeration and the water draining. Plan for this recipe a day in advance!


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