Does anyone still have cucumbers left??
Good, let's do this!
I made this salad all the way back for the 4th of July. Almost 2 months ago. Remember how I said this was one of the downfalls of taking a long summer break? You miss posting cucumber recipes at the height of the season. And this is a good one, too. My dad sent me the recipe at the end of last summer, and it took me all the way till this summer to get on it.
See Dad? I don't just delete all those recipes you send me. They get filed away until it's almost a year later and you forgot you even sent it to me! I get to them eventually 😁
Now, I'm pretty sure this is an original recipe my dad made. I'm pretty sure because he said in his email that there was nothing exactly like this on the Internet. It's sweet. It's salty. It's creamy. It's everything marinated cucumbers are supposed to be.
It's also extremely easy. Maybe not fast, since the cucumbers need to marinate for 24 hours, but that 24 hours is hands-off. It's not like you are working during that time. I actually made this salad 2 days before the 4th of July, and the level of marination was spot-on.
I would have loved to use my own cucumbers, but as I've already bemoaned quite a bit this season, I didn't get many. I ended up using cucumbers gifted to me by my father-in-law.
I did use my own green onions though! Dad's recipe calls for white onion, but you know what? I wanted it all homegrown. For the most part, that is 😀
Thinly sliced cucumber and onion.
Fresh dill from the garden.
Here's what you need for the dressing: sour cream, water, rice vinegar, honey, dill seeds, chopped dill, kosher salt, pepper, and a pinch of cayenne 🌶
Maybe next year I'll be using my own honey? I can't wait! In the meantime, we buy local Kentucky honey.
What do you know? Another summer recipe published! Whew. Only a handful more to go. Dear friends, you may as well consider September part of summer, because I'll be posting more summer recipes next month. It cannot be helped 😋
Dad, I hope you enjoyed seeing this recipe up on the blog 😁
Have a great Wednesday everyone!
Recipe by: Howard Rhoades
Ingredients (serves 6-8):
3-4 large cucumbers, thinly sliced then halved
1 bunch green onions, thinly sliced (sub 1/2 regular white onion, thinly sliced)
1/4 cup sour cream
1/4 cup water
1/4 cup rice vinegar
1 tbsp honey
1 tbsp dill seeds
1 tbsp fresh dill, chopped
1 tsp Kosher salt
1 tsp black pepper
1/4 tsp ground red pepper
1. Spread cucumbers and onions in a long, flat tupperware or casserole pan. In a separate bowl, combine sour cream, water, vinegar, honey, dill seeds, fresh dill, salt, pepper, and ground red pepper. Whisk to thoroughly combine. Pour dressing over cucumbers and onions. Stir mixture. Cover with lid or plastic wrap and place in fridge. After 12 hours, stir. Marinate for another 12 hours, then serve immediately.
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