We’ve been gifting them because we can’t eat them fast enough – and don’t think we haven’t noticed that some neighbors pretend not to be home or claim not to like cucumbers. The solution? LOTS of salads. (And, Grenville makes a great cuke sandwich with mayo and white bread.) The nice thing about salads is that all can be made ahead and taste better when chilled. So, If anyone reading has a favorite (and easy) cuke salad recipe, please post in a reply. This is a favorite of ours
Sour Cream Cucumbers
This is an easy recipe for an abundance of summer cukes. As with any recipe, there are options (see a few below).
- 1 medium cucumbers, thinly sliced, peel first if desired
- 1 small onion, thinly sliced (Vidalia or red onion)
- ½ C sour cream
- 1 tbsp vinegar
- 1 tsp sugar
- ½ tsp salt & pepper (to taste)
Dry cucumber slices with paper towels. Combine cucumbers and onion. Generously season with salt and pepper. Toss and let sit 10 minuets, drain any excess liquids.Stir together sour cream, vinegar, sugar and salt. Toss with cukes. Cover and refrigerate until well chilled; stir a few times while marinating. Before serving, season with salt and pepper to taste, if needed.
Options: Some folks peel the cukes before slicing (we don’t). Add a couple tbsp of mayo and chopped scallions and/or garlic. And to reduce calories, substitute plain yogurt in place of sour cream.