Sunday, July 14, 2013
Erik's mom and grandmother always had fresh cucumbers from the garden, add in a bit of cream (of course cream, this is a North Dakota recipe, after all), vinegar, dill and there you have it.
A delicious, creamy, crunchy cucumber salad.
I make this often for family BBQs and gatherings and everyone always loves it. I just made it this weekend for a lunch with friends and my girlfriend said it was the best cucumber salad she's ever had.
It's really easy, and really that good.
4-5 small to medium sized cucumbers (fresh from the garden or your local farmers' market are best), peeled and sliced into 1/4 inch thick rounds
3/4 cup heavy cream
1/4 cup white vinegar
1 Tablespoon fresh dill (or 1 teaspoon dried)
1/4 cup green onions, sliced
1 teaspoon kosher salt
1/2 teaspoon pepper
Add all the ingredients together in a medium sized bowl and stir to combine. Serve immediately. Lasts a couple days stored in an air-tight container in the fridge.
Note, the combination of ingredients in this recipe are very much to each person's taste. Make it as I recommend above, but alter based on if you want the salad to be more vinegary or if it needs more salt, etc. Erik's mom adds water to thin it out a bit, but I prefer to keep it a bit creamier. Also, I typically am not a fan of using white vinegar in cooking, but it works in this salad. I'm sure you could substitute red or white wine vinegar, but I haven't tried it.