Last updated on June 22nd, 2017
It’s that time of year when winter veggies and fruits in the stores have been replaced with spring grown and the tastes let you know it. I love cucumbers, but it wasn’t until I was in my early 20’s when I really began to like them. A lady I worked with brought cucumber sandwiches to a party we were having and I loved them. She never told what she used in her dressing, so to this day, I haven’t had any cucumber sandwiches that tasted like those did. Maybe one day I will find that secret ingredient.
I remember my mom making a cucumber salad with vinegar and sugar while growing up. I never did care for those, but I did try my hand at making them not long after I got married. Yep, still didn’t care for them. But, I found a quicker cheater version I actually like – sliced cucumbers and onions with Zesty Italian dressing. It’s quick and good, but there is something about Creamy Cucumber Salad that beats out that quick dish.
Creamy Cucumber Salad
There are healthy benefits of eating cucumbers. They contain anti-inflammatory agents like fisetin which is good for the brain and possibly slows down the process of memory loss and Alzheimer’s. There’s also anti-cancer fighters, potassium, and vitamin k.
Cucumbers are high on the pesticide residue list, so I buy organic cucumbers. When picking out cucumbers, I pick the smallest in length and roundness I can find. To me the larger cucumbers are bitter and there is nothing you can do to hide it in this salad.
This is not a throw it altogether and is done dish. It takes time. Several hours in fact because you want crispy cucumbers to serve. At the end of the resting period for the cucumbers and onions, the paper towels should be fairly wet. You want as much water as you can get to be released as this will help keep the cucumbers crispy and not sitting in a bowl of liquid.
Many people like to add dill for flavoring to a cucumber salad, I don’t. I really don’t care for it and I think it overpowers everything else. But if you like dill, you could definitely add some.
Eventually, you will get a little water in this salad. So, if you are planning on taking this to a reunion or fellowship don’t put it together early on. Make your dressing and put it in a container and keep your cucumbers and onions wrapped in paper towels. When you are ready for the dish to be served, mix everything together.
Creamy Cucumber Salad
- 4 cucumbers, sliced thin
- 1 small sweet onion, sliced thin
- 1 cup sour cream
- ½ cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1 Tablespoon sugar
- salt and pepper to taste
Place sliced cucumbers and onions on a paper towel lined flat dish or jelly roll pan. Sprinkle with salt. Continue with another layer of paper towels and cucumbers and onions while sprinkling a little salt. Cover and place in the refrigerate for a least an hour. Two to four hours would be best so they will release a good amount of water.
Put cucumbers and onions in a colander and rinse with cool water to remove salt. Let drain for another 15-20 minutes or place them on paper towels to help speed up the process. (This is what I do.) When access liquid is gone, place in a serving bowl.
In a bowl mix together the ingredients until smooth. Depending on your taste add more sugar for a sweeter dressing. Pour over cucumbers and onions and mix gently until well coated. Place in the refrigerator for about 30 minutes until chilled before serving.
Are you a fan of cucumbers? What’s your favorite way of eating them?