We had some extra cucumbers left over from my sister's garden and were looking for something to do with them before they turned bad. The cucumbers were already starting to go soft so a salad like this, that uses vinegar, would help preserve them for at least a week longer. Since the cucumbers are sliced thin the softness isn't an issue. The acidity of the vinegar together with the salt prevents bacteria growth similar to pickling and will keep your vegetables longer... plus it tastes super good.
Many people have their own versions of a cucumber salad recipe, and this is the one my husband came up with, which is also a version of the one his grandmother used.
Creamy Late Summer Cucumber Salad:
- 2 cucumbers thinly sliced
- 1 small onion thinly sliced
- 1 cup vinegar
- 1 1/4 cup sour cream
- 1 1/2 teaspoon salt
- 2 1/2 tablespoons sugar
- 1 teaspoon dried dill (or fresh if you have it)
- pinch or two of white pepper
- pinch of garlic
Make your dressing first by combining vinegar, sour cream, salt, sugar, dill and garlic being sure to taste it as you go and adjust the salt, pepper and sugar to taste. Then add your cucumbers and onions, stir well making sure everything is coated with your dressing, cover and chill in the refrigerator 12-24 hours before serving.