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| Photo from my 2007 post - but I've been so busy EATING that I've not taken a new photo! |
While my garden this year gave me some cucumbers on a regular basis, it did not flourish and was 'done' early. Our out-of-town guests came bearing gifts of cucumbers and tomatoes from their garden however, and over the past 4 days I've had this twice a day!
I'm currently making it a lower carb and sugar free option by using Splenda and SuperRose liquid drops as the sweetener, and not adding onions. However, you can easily play with this recipe. All mayo or all sour cream instead of a mixture of the two. Or even some mayo and some cream. Regular white vinegar if you don't have apple cider vinegar. When you first mix it, it will not have a lot of dressing and it won't be very sweet. After it chills a couple hours you will see it's made it's own dressing/sauce and the flavors will have come together and the sugar or substitute will have calmed the vinegar a bit.
Cucumber in Cream
4-5 c sliced fresh cucumbers
3/4 c sour cream (or I've used about 1/2 c cream)
1/4 c mayonnaise
1/4 c cider vinegar
1/4 c Splenda, Ideal, Swerve, etc. (or sugar)
salt and pepper
1 medium onion, sliced thin (optional)
Mix and chill for at least an hour before serving. It may look 'dry' at first but it will turn liquid while it chills. I usually serve this and then add another 1-2 cucumbers to the dressing left over, so I get two meals out of this rather than waste the dressing after serving.
