July 16, 2016 by dairycarrie
It’s been a while since I have shared a recipe on my blog. Sorry about that.
Last night Hubs and I finally went out for Valentine’s Day. Yes, it is the middle of July. Our original plans in February were thwarted by the cows, as usual and this was the first time since then where the stars aligned and we had a milker scheduled and a babysitter available.
We could have had a romantic meal for two, but let’s be honest after almost 8 years of marriage, the better part of 13 years of being together and working together on the farm for the last 3 years, we like it best when we to talk to other people to. Lucky for us, our good friends who are also dairy people were able to snag a sitter and join us.
What does a Valentine’s date in July that you invite friends to have to do with cucumber salad? The answer is simple, my veggie garden didn’t get planted until the
middle end of June and I have no cucumbers yet but our friends were more on veggie ball this year and that means I got a sack full of fresh picked cucumbers last night.
So today I made this cucumber salad. It’s a classic Midwestern recipe, the kind that has been around forever, contains mayo and is most often found on picnic tables at family reunions where everyone has a last name that means something in German. Have no fear, with the addition of milk, it doesn’t taste mayo-y. It’s simple, it’s tasty and you probably have the ingredients on hand to make it.
Simple Cucumber Salad Recipe-
1 medium onion, peeled
4 medium cucumbers
1/2 C. Milk
1/2 C. Mayonnaise
1/2 Tbs Sugar
1/2 Tbs Salt
Pepper to taste.
To start, cut your onion in half and slice thin. Peel your cucumbers and cut in half lengthwise. I leave the seeds in, but you can make you own call on that. Slice the cucumber into 1/8″ slices. Toss the onion and cucumbers into a bowl, sprinkle with sugar, salt and pepper. Add milk and mayo, stir until combined.
That’s it. I said it was super simple.
Now you can eat this immediately but it really is better after it has sat in the fridge for at least 4 hours if not a full day.
I am thinking this might be great with a little bit of garlic mixed in, in fact… I think I’ll try that next time.