Wednesday, June 29, 2016

#3903 - Creamy Cucumber Salad

(by Shirley McNevich)

2 large cucumbers (washed, peeled and thinly sliced)
1 sweet onion (peeled, thinly sliced and separated)
1 TBSP sea salt
1/2 to 1 cup mayo
2 TBSP cider vinegar
1 TBSP white sugar
1 tsp. dried dill weed
1 tsp. garlic powder
1 tsp. fresh ground black pepper (less if you wish)

In a bowl add the sliced cucumbers, sliced onions and sea salt--toss to coat. Cover the bowl with Saran wrap and let it sit for 1 HOUR. After 1 hour, remove plastic wrap and drain off all liquid. Scoop the whole mixture into a collander. Fill a bowl 3/4 full with water (to provide some weight) and set the bowl carefully on top of the cucumber mixture in the collander (to help squeeze out more liquid). Let it sit for 30 minutes. In a bowl add mayo (start out with 1/2 cup--you can always add more later if needed), cider vinegar, white sugar, dried dill weed, garlic powder and pepper--stir to mix. Taste--if mixture is too sweet add more cider vinegar and stir again. If mixture is too sour add a little more white sugar and stir again. Once you like the taste, add the drained cucumbers/onions--toss to coat. Cover and refrigerate until cold. Stir well before serving. NOTE: if you skip the steps for draining the cucumbers you will have a sloppy mess.

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