Cucumber Salad two ways

>> Thursday, September 13, 2012

Jessie and Jenn, this is that salad you gobble up every time I make it. Grandma used to make it all the time when I was a kid, usually in the summer after we picked a big load of fresh cukes. Of course I had to add my own modifications because that's what I do. I like it both ways but the sour cream version is my favorite.

The ingredients list and directions are at the end of the photos.

Step 1
Step 1. Peel three medium cucumbers. Usually I peel them lengthwise while leaving 1/2 inch wide strips of peel between, but when cucumbers have thick dark green peels, the peels often taste bitter. I took it all off these cukes.

Step 2
Step 2. Cut off the ends of the cukes, then slice them very thinly. A really sharp knife helps. Put the slices into a mixing bowl.

Step 3

Step 3. Add chopped herbs. This herb is lovage, which tastes somewhat like celery and is a little sharp-tasting. I'm guessing you wouldn't like it, but I added to my salad when a friend gave me some from her garden. I also added some chopped fresh chives and parsley from those herb pots on my windowsill. Put this in the bowl with the cukes.

Step 4
Step 4. Cut the ends off a small white onion and cut off the outside peel. I like white onions for this recipe because they are milder and sweet tasting. If you use yellow onions, you'll probably need less because they have a sharp taste. Cut the onion in half through the rings, then place the cut side down on the cutting board. This helps prevent the onion from rolling while you cut it into very thin slices. I like a lot of onion. You add as much as you like. Put this in the bowl with the cukes.

Step 5
Step 5. Sprinkle the bowl with salt, pepper, garlic powder, and dill. Stir it all up.

Step 6
Step 6. Here is where you decide which salad you want to make. The one without sour cream is definitely healthier. To make that one, add 1/4 cup vinegar and 1 teaspoon sugar. I like the apple cider vinegar for this salad, but use what you have.

If you want to make the sour cream version, use 1 teaspoon sugar and 1 tablespoon vinegar. Stir it together with 1 cup of sour cream and 2 tbsp crumbled Gorgonzola or blue cheese.

Put the salad in the fridge and let it marinate for 1 or 2 hours before serving.

Step 7
Step 7. Remember how I always say that things taste better if they are in a pretty container? Put the salad in a pretty bowl before serving. You can sprinkle it with a little dill or put a piece of parsley on top as a garnish.


3 medium cucumbers
1 small white onion
1 tsp chopped dried chives or 2 tsp chopped fresh chives (optional)
1 tsp chopped dried parsley or 2 tsp chopped fresh parsley (optional)
1 tsp chopped fresh lovage (optional)
1 1/2 tsp chopped dried dill or 2 1/2 tsp chopped fresh dill
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 cup cider vinegar and 1 teaspoon sugar
1 teaspoon sugar, 1 tablespoon vinegar, 1 cup sour cream, and 2 tbsp crumbled Gorgonzola or blue cheese


Peel and thinly slice cucumbers and onions and place in a bowl. Sprinkle the chopped herbs, seasonings. sugar, and vinegar over the vegetables and stir well. Stir in sour cream and gorgonzola, if using. Cover and let marinate in the refreigerator 1-2 hours before serving. This will taste best if you take it out 1/2 hour before serving and let it warm up to room temperature. Stir before serving.


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