This is another one where I have not taken the time to figure out the exact recipe. No real excuse here other than perhaps laziness…or maybe because I really enjoy running cool slices of cucumber through the creamy dressing until I’ve finally gotten the tartness just right and can end the process with a Jersey style fist pump and a resounding “Yes!” escapes my lips.
This was something I first ate as a kid at our cabin in northern Michigan. I can still see the bowl sitting on the counter as we started filing in the screen door from the lake or the woods or wherever we had been that day and gathering around the large round table with it’s huge “feet”. In all honesty, I really didn’t care for it much back then. My mom put too much onion in it for me. These days my taste buds are changing and while I’m still not a super fan of raw onions, I am tolerating them more and more as I grow older and I prepare this salad at least once a week.
If I plan on making a large bowl I will slice the cucumbers early in the day and drain them on paper towels for several hours. Reason is, cucumbers are full of water and will start releasing it within a few hours after the dressing is added and you end up with a sloppy mess. If I whip this up just before dinner I try to make only the amount we’ll need so I don’t have to refrigerate the leftovers and have a bowl of watery mess the next day.
You’ll need cucumber, onion, sour cream, vinegar, sugar, salt and pepper. I can also say that full fat sour creams works best. It seems to hold up better against the liquids.
Slice the cucumber and onion thinly. Drain the cukes if you have time.
Depending on how big your cucumber is, let’s say your using a whole English Cucumber, start with roughly a heaping quarter cup of sour cream. Add in a splash, maybe a Tablespoon, of vinegar and a pinch or two of sugar. Whisk to combine. Taste by running cool cucumber slice through the dressing. Taste again. And again if you’re so inclined like I often am. If it’s too sweet, add a bit more sour cream and/or vinegar. If it’s too tangy, add a bit more sour cream and/or sugar. The one thing you want to watch is the consistency of the dressing. It should be thick enough to cling to the cucumber.
Once you’ve gotten the tanginess and sweetness just right, add just a pinch of salt and pepper for good measure and stir in the cukes and onions. Keep refrigerated until ready to serve.
Cool, creamy, crunchy, tangy.
Reminds me of summer time at the lake.
Every. Single. Bite.