Cucumber salad is one of my favourite summer treats, especially at family barbecues (not that this prevents me from having it with fresh potatoes at any meal.)
A person can make this during the winter (after all, you use hothouse English cucumbers anyhoo) but cucumber salad is decidely a summer dish. My maternal grandmother often made this recipe, sometimes with whipping cream. I’d advise using a more health-friendly cream like blend (10% milk fat) or light cream (5% milk fat.)
- 1 or more English cucumbers
- cream (go with as little milk fat as you like, even light cream)
- apple cider vinegar
- a mixing bowl
- a small plate that fits in the mixing bowl
- a heavy object (maybe even a special, cleaned rock!)
Prepare English cucumber at least 4 to 5 hours ahead. Peel the skin. (One works for about 2-3 peckish people; more people, more cucumber needed.) After you peel it, slice it as thinly as possible. Dump them in mixing bowl.
The goal is to press out as much water as possible. You’re going to put LOADS of salt over the cucumbers (don’t worry, you won’t be consuming it) to help draw out the water.
Put the plate on top of the cucumbers, then put your heavy object on the plate. You need to let this sit for hours. If you can prepare it in the morning, that’s even better, but lunch time isn’t too late for supper consumption.
Just before supper, take off your rock and plate. Wash your cucumbers and drain. You don’t want to eat all of that salt! Yucko! Wash a couple of times until you’re sure.
Mix up sour cream to taste. I use apple cider vinegar. Add sugar and pepper to taste. Too much vinegar will make your lips burn off.
Put sour cream over cucumbers. Some people put onions in their cucumber salad. I don’t. It’s up to you.
Eat and enjoy. If you made it using whipping cream, I’d suggest going for a walk and a EKG.
This dish goes best with barbecue food. (Then doesn’t everything?) Happy summer eating!