Creamed Cucumbers and Onions
Homesteader Hubby absolutely loves cream cucumbers and I have to admit, I kinda like them too. They are light, crispy and they make for a quick snack in between projects. Hubby has been working really hard here on the homestead, so this past week I whipped him up a batch and surprised him when he got home from his job interview.
My Nana and Mom made these when I was growing up, but I changed up their recipe a bit to fine tune it to our taste buds. It really is easy and you can add in as little or as much of any of the ingredients as you’d like. Here’s how we make our’s.
I take 2 medium-sized cucumbers, peel them, save the ends for our hens and slice into 1/2 – 3/4 inch slices. 1 small onion, peeled and sliced very thin. Place cucumber slices and onions in a shallow baking dish, cover with water, sprinkle with salt and let them sit in the refrigerator overnight.
The next morning, remove the cucumber and onion slices from the refrigerator, drain and set aside.
In a large bowl, whip together, 1 large container of sour cream, 1/4 cup of vinegar, 1/2 cup of sugar and a little salt and pepper to taste. Pour mixture over cucumbers and onions. Mix until incorporated. Refrigerate for 4 hours.
This is a great snack or it can be used as a side dish at your favorite cookout!