“When you plant cucumbers, you get cucumbers.” Thus would my Godfather opine when one of us, as children, did something particularly stupid. Peals of laughter ensued. This bit of family wisdom is good enough to be embroidered on placemats. My daughter once painted the saying into a watercolor and hung it in the kitchen.
My mother was not much of a cook, but she had a few signature dishes and this traditional cucumber and onion dish was one of them. It just screams summer and is great at a picnic or anytime you’ve got those crispy cool vegetables.
One variation that I’ve recently learned is that you can salt the cucumbers first, letting them sit, to allow the juices to expel. Then wipe the cukes dry before adding the dressing. This will result in a less watery dish. However, I think they are good either way.
Cucumbers and Sweet Onions
- 3 cucumbers, peeled and thinly sliced
- ½ a sweet onion, peeled and very thinly sliced
- 1 cup sour cream
- ½ cup apple cider vinegar
- 4 T sugar
- 1 tsp salt
Put the cucumbers and onions in a bowl. Prepare the dressing by whisking together the sour cream, vinegar, sugar salt and pepper. Stir the dressing into the vegetables.
Best if refrigerated for two hours before serving.