Cucmber Salad

Cucumber Salad

  • 2-3 cucumbers peeled & sliced thin
  • white vinegar
  • white sugar
  • milk or half and half
  • dill weed
  • dried onion

I start by placing the sliced cucumbers in a colander and salting them lightly.  Let them sit for 20-30 minutes to sweat out a bit of their liquid then rinse them well and drain the water.  In the meantime, combine equal parts sugar (I’ve used Splenda, too, just adjust the amount based on the package’s conversion recommendations, but it won’t be quite as delicious). vinegar and half and half (my preference. Mom prefers milk. I like the richer flavor for the good stuff.  And you’re consuming so little of the juice I just don’t see it mattering in the grand dieting scale).  I tend to go about half a cup per cuke so that there’s plenty of liquid for soaking in. Stir in the dill weed and dried onion, the amount is pretty subjective.  I probably use a good tablespoon of fill and a palm full of onions. You could use sliced white or yellow onion, too, if you want, but I like to keep it easy.  Add your drained cucumber slices to the liquid and let it sit in the fridge until you’re ready to serve. The longer it soaks, the better it tastes.  3 cucumbers will last Mr.Me and I 3-4 meals.

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