This past weekend my neighbor offered me some cucumbers out of her garden. Umm. . .yes please. I have already canned my pickles for the summer so I knew right away what I would use these for. My Mom’s yummy, creamy cucumber salad. Ever since I was little I can remember my Mom making this salad for every special occasion.
To this day when we have those special meals, I eat it as is, I spoon it over my mashed potatoes and I never forget to bring leftover containers along with me to take some of this deliciousness back home. Now, this is NOT a sweet salad, it’s tangy with a cool zip. No sugar needed here. Don’t ever say the “s” word around this salad. It has no place alongside these beautiful cukes. Alright, I know there are sweet pickle lovers out there, so if you have to add some sugar, go ahead. I just prefer it without.
Introducing my Potato Head scrub brush. Isn’t he cute?
I start by scrubbing and cleaning the cucumbers.
Next, cut the ends off the cukes and slice them up.
Sprinkle some salt onto the cucumbers to taste. I usually use about 1/4 cup or so. Be careful not to over salt. You don’t always taste the salt immediately. If you add too much it will be overpowering when you go to mix the rest of the ingredients in.
Looking good, don’t you think? Here’s where I had to take a break because my four year old dropped his spaghetti-sauce covered meatball onto his upholstered chair. Clorox Anywhere spray to the rescue. Did you know you could use it on upholstery and carpet?
Alright, mess cleaned up and kids have been fed. Back to my salad. Next, chop up about 1/2 an onion. I used to hate chopping onions until my neighbor, Terrie, shared this trick with me to prevent the tears from streaming down my face. Run your hands under cold water and then rub them on the side of your stainless steel sink. Believe it or not it really does help. That woman is amazing. I learn so much from her!
Now dump the onions in with the salted cukes and mix with your hands or a spoon. Put a cover on the bowl and chill the cucumbers for at least 2 hours or so. I like to leave mine in the fridge overnight to get as much flavor into the cukes as I can.
Drain the cucumbers.
Now, for the creamy, dreaminess. Here are the cast of characters: vinegar, garlic pepper and good ‘ole Miracle Whip.
Start by adding about a teaspoon of garlic pepper (to your taste) and mix in.
Now add about 3 Tablespoons of vinegar. This is really a very personal dish. Mix it in and keep tasting.
Bring in a professional taster. My 2 year old, Cora, loves to help and she LOVES pickles. I think she may have gotten a slice with a bit of vinegar on it from the look on her face. But she proceeded to eat the rest of the slice and then asked for more. So, I think we’re doing good.
Next, add about 3/4 cup of Miracle Whip. Again, keep tasting. You may have to experiment with the salad a bit at this point until you get it to your liking.
And VOILA! Here is the finished dish. I sprinkled some dill weed on for a nice effect. And trust me, this only gets better the second day. It’s kind of like chili. Once these flavors have a chance to blend, your taste buds will be even happier. I know what I’m taking to work for lunch tomorrow!
Creamy Cucumber Salad
6-8 Cucumbers Washed, Peeled and Sliced
1/2 Onion (Chopped)
1/4 Cup Sea Salt
1 tsp Garlic Pepper
3 Tbsp Vinegar
3/4 cup Miracle Whip
Sprinkle of Dill Weed (Optional)
- Mix cucumbers with salt and add onion. Cover bowl and refrigerate for at least two hours (preferably overnight).
- Drain cucumbers and onion.
- Add garlic pepper, vinegar and Miracle Whip to taste.
- Sprinkle a little dill weed on top of salad before serving and enjoy!
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