I can’t really say for sure why we grow so many cucumbers, but every year we hit a point in the growing season where the cucumbers take over the kitchen. The kicker at our house is that although I like cucumbers in almost any form, my hubby thinks they make him burb, our oldest girl only likes them on like the third Tuesday of each month and the baby…well, she eats anything, but cucumbers she only likes to eat in spears without seasalt and again, this can change depending on the day and the current weather conditions.
Well I had a cucumber overload happening and those summer fruit flies were closing in on my fresh garden produce pile so I had to make something quick, simple and tasty. Knowing full well that the rest of the family wasn’t likely to help me finish off whatever creation I came up, I decided to go with my family recipe for Fresh Cucumber Salad modified slightly to possibly appeal to the rest of the crowd that sits around our dinner table.
You will find my recipe below. I don’t include onions, well because my kids don’t like onions. I don’t do the vinegary style either because they seem to turn their nose up on any salads with that kind of flavor. And I drain and salt the cucumbers in hopes that they won’t cause my life partner too many gastric repercussions. Isn’t it funny how eating naturally can be so complicated!
Was it a hit?! It was gone. No one wowed over it or said can you make that again, BUT, it was gone which usually if it sucks, there are lots of leftovers to prove it. So share your thoughts. Tell me what I can do to make it better or what not to do next time, but I think I am on my way to having a future family favorite on the table each cucumber season.
- ½ cup Plain Yogurt or Sour Cream
- 2 Tbsp Nayonaise or Mayonaise
- 2 Large Cucumbers-Peeled and sliced thin
- 1½ tsp Lemon Juice
- 1 tbspn Sugar or Honey/Agave flavor equivalent
- Sea Salt
- Dill
- Celery Salt
- Onion Powder
- First peel your cucumbers and slice them very thin. Place in a layers in a bowl; sprinkling each layer with sea salt. Let the cucumbers sit for at least one hour in the salt. Then pour cucumbers into colander draining off excess liquids. Mix yogurt, mayonaise, sugar and lemon juice. Add sea salt, dill, celery salt and onion powder to taste. Once blended remove cucumbers from colander by the handfull and squeeze out excess liquids into sink before adding to yogurt mixture. Continue to press and add cucumbers until all have been added. Fold gently into yogurt mixture. Refrigerate for at least 1 hour before serving!