Skip to main content

Sour Cream Cucumber Salad

My sister Charlene emailed the other day.  She wanted my mom's Sour Cream Cucumber Salad recipe.   Its not the first time someone has been asking for that salad lately.  Almost all the kids are home right now and everyone has put in their order for the good stuff!  So, nature is hinting that its a must on the menu tonight or tomorrow (along with a special strawberry cake for a special girl - which we will post as well).

Its interesting to me that at times of stress or anxiousness, we long for the things that bring us a sense of home and family - peace and comfort.  I mean it's a duh - that's why they call it comfort food.  It's security, familiarity, all of that.  They also make us feel special.  When someone goes out of their way to make us something that is comforting a a taste of home, it brings us a feeling of being important.    I know that's what cooking with my mother Arlene brought to me.  The kitchen was a place where I could set aside the differences and tensions of our mother-daughter relationship.  We had a common ground and a place to relate that helped me to see her in a different light.  Her love of food was not about eating - it was about helping those around her feel comfortable and at home.  It was her way of showing love. 

My sister Charlene will be sharing this recipe and others from her home, garden and heart, on Thursday,
June 28th, Coulee  Region radio WIZM La Crosse, Wisconsin at 10:00 AM.   If you are in earshot - take a listen. 

Here is the recipe:

Arlene's Sour Cream Cucumber Salad

4 med cucumbers
1 sweet Vidalia onion (small to medium)
1 -2 T salt (Rock or Sea Salt – Coarse)
½ c sour cream
3 T white vinegar
1 T sugar

Slice the cucumbers about ¼ inch thick.  Put into a bowl.   Slice onions in thin ½ rings.  Put into bowl with cucumbers.  Sprinkle onions/cucumbers with salt.  Add 1-2 c of ice to the cucumber/onion mix. 
Weight the cucumber mix down with plate, so that the cucumbers and onions are compact under the plate. 

Place in fridge for at least two hours, overnight is even better.  As the ice melts, the cucumbers will lose the retained water.  The ice will keep the cucumbers crisp.  Occasionally drain the water from the bowl to avoid the cucumbers and onions soaking in the liquid.  

Remove the cucumbers from the fridge.  Drain any remaining water and remove any remaining ice cubes.  

Mix the sour cream, vinegar and sugar in a separate bowl.  Use this ratio of cream to vinegar to sugar for additional dressing. 

Pour the dressing into the cucumber/onion mix.  Mix thoroughly. 


I sometimes use red onion instead of the Vidalia onion or when a sweet onion is not available.  It adds color to the dish.  Make sure the water and ice are completely drained. 

Leaving extra water or just one ice cube, can make the dressing become runny and thin. 

Add some fresh dill for added flavor.  2-3 T, depending on your preference


Popular posts from this blog

Chocolate Chip Reeses or Rollos Brownie thingys?

I have no idea what to call these, but oh my goodness are they easy and good.  This recipe comes to you via Pinterest.  I tried to trace it all the way back to its originator, but failed.  It just kept going.   So, I do not claim these as mine - although I have tweaked them and will try something new this weekend.  
As the picture indicates, these were done with premade cookie dough, Reese's Peanut Butter Cups and box brownie mix.  Thats the "easy" no frill recipe.   Here it is:
Preheat your oven to 350 degrees.  Spray the insides of a square all edges brownie pan with Pam spray.   Scoop out a heaping tablespoon of premade cookie dough and press into the bottom of each square.  Top the cookie dough with a Reeses Peanut Butter Cup placed upside down.  Then fill up the well with your favorite prepared brownie mix up to 3/4 full.   Bake in oven for 15-18 minutes.  Remove and cool slightly.
Here are some tips:  
You can use cupcake/muffin tins (either small or large) in r…

Chess Squares, Nieman Marcus Bars, Paula Deen and Gooey Butter Cake....The real origin

So, I saw this recipe on Pinterest a few weeks ago and thought, hmmm.  I need to try this! With my daughter's open heart surgery, starting my final year of school and then a few major work projects, the blog got lost in the shuffle for a bit. 

Last week however, I started on a cooking binge and the first thing on the clip board to try were these chess squares.  I read the blog that posted the recipe and realized they were reminiscent to her of another recipe.  I thought they sounded (and looked) like something I used to have at my grandmas.  So the sleuth in me kicked in, and a hunting I went, trying to find the progression on the variations of  this recipe and ultimately, the origins.

Searching for "Chess Squares" took me to Nieman Marcus Bars, which led me to the Nieman Marcus Website and their Butter Cake.

I then found the Paula Deen "Gooey Butter Cake recipe" - which is no different than all the other recipes for Chess Squares out there, but she called it…

Stuffed Cube Steak

The other day, I had a hankering for cube steak, but did not want Swiss Steak or
Chicken Fried Steak - my usual go to's.  I wanted to do something else with cube steak
and remembered I had bookmarked a recipe from Pinterest that involved cube steak, bacon
and goat cheese.  I tried it, we liked it, and it is now in the regular dinner rotation.
I also discovered that this recipe can be done on the grill and is quite tasty either
broiled or grilled.  You dont need a potato or rice dish with it.  A really nice salad
and some crusty bread with some homemade lemonade really makes this a great summer meal.
It is also very quick.  Just what we all want out of our summer dishes!

Stuffed Cube Steak

Serves 4

4 Cube steaks
salt and pepper to taste
4 oz cream cheese (or goat cheese) softened - very soft.
2 T coconut oil
1 small sweet onion (Vidalia or Maui) finely chopped
4 garlic cloves, crushed
2 c baby spinach - stems removed and coarsely chopped
6-8 slices sun dried tomatoes, julienned