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A Recipe and An Apology

A Recipe and An Apology

Sorry that I have been M.I.A! Our Internet hit a glitch and it was too hard to gather all my stuff, a 5 year old and a 2 year old and make it to the library to post, so I hope to make it up to you with some delicious food!

I remember eating cucumbers in the summer both from my grandma and my mom. My grandma would make refrigerator pickles, which make my mouth water just to think of them, and my mom would make a creamy cucumber salad. Both were refreshing and true signs of summer.

I found a recipe. My moms tasted better in my memory, but this was good. Here are a few hints when working with cucumbers that I have found to helpful:

1. I used to hate garden cucumbers. They usually had a bitter flavor to me, which was frustrating after cultivating and picking the weeds!! So, my mom told me to cut off the end and rub the cut ends together. I totally did NOT believe her, but to prove her wrong, I did  it anyway. Shame on me, because it worked! A foamy white substance will collect around the edges and I guess that is where the bitterness is. If you bite into a cucumber that doesn’t taste quite right, this will fix it! I promise!!

2. English cucumbers are found in the grocery store wrapped in plastic. Then are long and skinny and have small seeds, almost undetectable. These are the best for salads, sandwiches and other things you do not want extra water in. If you use a traditional cucumber in salads, it is usually best to scoop out the seeds due to a large water content…it will make things soupy after a while.

3. When making a salad like this, where cucumbers are a main ingredient, it is best to eat it fresh. Despite getting all the seeds out, in a few days, they will start to expel water and in the words of Alton Brown, make for “bad eats”.

Hope that helps! Here is what the Settlement cookbook suggests for cucumber salad:

As you will notice, mine is a titch pink. I grated red onion into mine. I think if the future, I will use green onions thinly sliced or a white one!

Cucumber Salad

Ingredients:

  • 3-4 cucumbers, peeled and sliced
  • 1/2 c. sour cream (for lower fat, try greek yogurt, plain!)
  • 1 T. lemon juice
  • 1 T. vinegar (I used rice wine)
  • 1/2-1 T. sugar
  • 1/8 t. salt
  • 1/4 t. dried parsley
  • 1 T. grated onion (grate over the bowl to get all the juice)

Directions:

  1. Drop cucumber slices into ice cold salted water for 1 hour.
  2. Drain and pat dry on a kitchen towel.
  3. Place cucumbers in a serving dish.
  4. Combine rest of the ingredients and pour over cucumber slices.
  5. Keep cool.

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