What do YOU do when you have a lot of cucumbers from the garden at this time of year?
I love to make cucumber salad.
Even if I don’t have a lot of cucumbers growing in my garden,
I make sure I pick up extra at the farmer’s market so I can
make this cucumber salad a few times every summer…okay, I’ve
been known to make it all year round…it’s that good.
You want to slice your cucumbers as thin as possible.
I use a mandolin. Not a fancy one, but it works really good at getting the cucumbers really thin.
You can use a knife, just make sure you slice the cucumbers as thin as possible.
Please be extremely careful when using a mandolin.
Accidents can happen and even if the mandolin is not an expensive one,
you can still seriously injure yourself.
Place the cucumbers in a colander and sprinkle them with salt.
Place the colander over a bowl and cover to “drain” for a few hours.
I even like to place something heavy on top to weigh them down.
DO NOT SKIP THIS STEP…
The salt will draw the excess water out of the cucumbers.
After a few hours you will have THIS in the bottom of your bowl…
Now squeeze the cucumbers to get the rest of the water out of them.
You want them as dry as possible.
You do NOT want watery salad.
An old family recipe that’s still as good as when my Oma made it!
- 2 large cucumbers
- 2 TBS Vinegar
- 2 TBS. Sour Cream
- 2 TBS. Mayonnaise
- 1 tsp. Sugar (or more if needed)
- Chopped Chives or chopped red onion
- Using a mandolin or sharp knife, slice the cucumbers very thin.
- Layer the cucumbers in a colander, salting the layers.
- Let the cucumbers drain for a while…up to a few hours.
- Squeeze the cucumbers dry before adding the dressing.
- In a small mixing bowl, combine the dressing ingredients together.
- Add the cucumbers, chives or chopped red onion and mix.
- Refrigerate until ready to serve.