This year, my garden has blessed me with a plethora of cucumbers. If I was a pickler, I'd be pretty happy. But I'm not. As a kid, I helped my mom can bread and butter pickles. As a young girl with plenty of discretionary time, working with wide mouth Ball jars and hot water baths was kind of fun. As a mom with far too much to do, pickling cucumbers takes up too much time.
My solution (besides leaving these green sweethearts on the neighbors' front steps), was to use a couple of really big ones in a salad. I served it at a larger family gathering, and everyone brave enough to try it loved it.
2 very large (or the equivalent) cucmbers
if the cucumbers are seedy, clean them out
thinly slice the cucmbers
5 green onions, sliced
2/3 cup mayo
2/3 cup sour cream
1/4 cup vinegar
1/4 cup sugar
1 teaspoon dried dill
1 teaspoon garlic salt
1/4 cup dried parsley
Slice the vegetables and place in a medium bowl. In a smaller bowl, combine the other ingredients. Add to vegetables. Chill for at least one hour.
1 comment:
Mmmmmm. This salad bring back memories for me of summer meals with extended family at my aunt and uncle's farm. I've made it once or twice for myself too.
We've been enjoying the cukes from John's dad's garden this year. They have been amazingly sweet. Have you noticed that with yours too? I wondered if it was weather-related.
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