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Creamy Cucumber Salad

My grandmother made a wonderful cucumber salad.  I am trying out various recipes.  I can't reproduce her's exactly, because I was allergic to the onions in it, but I am determined to come up with one I like as much.

So, here is version 1.1.4 -

Creamy Cucumber Salad

3 very large cucumbers - fresher the better - peeled and seeded and sliced.  I use a melon baller to just scoop out all the seeds.  This is messy and leaves your workspace smelling of cucumber.  I like cucumber, so I am okay with this.  I slice the cucumber in half longwise, scoop out the seeds, and then slice up each half - about the thickness of a pen.  If you want thinner, that's the normal way, I like chunky elbows of cucumber.

Now make the sauce -

1/2 cup white wine vinegar.  Go with the good stuff.
1/2 mayo.  Really.  Mayo.  Don't use miracle whip, it won't taste right.
1/2 tsp garlic powder.  I didn't want to chop up garlic gloves, and I think the powder probably dissolves the taste more uniformily.
1 tsp dill - I used dried.  No idea how to use of fresh.

Whisk all this together.  Add to the cucumbers.

Now here is the key point.  Other recipes will tell you to wait a few hours.  They lie.  You need to wait at least 24 hours for this to be really good.  I like it 48 hours later.  I wouldn't keep it for more than a few days - it does have a bunch of may, after all.  But you have to let it sit, you have to let the cucumber juice and the garlic and the dill mingle and meld and party together.


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July 2014

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