When I was a little girl, I spent a great deal of time with Aunt Brenda. She watched my sister and me while Mom worked one summer. She grew a huge garden, and I helped her plant, harvest, and preserve those glorious veggies.
One of my favorite things to eat at Aunt Brenda’s house was creamy cucumbers, a lunch staple during harvest time. It was one of the first dishes I learned to prepare, and I still remember the first time I tried to wrestle with her gallon jar of mayonnaise. I was only nine years old, and it nearly got the best of me.
Once I had the hang of handling the mayo, I became adept at making the creamy summer side. My aunt never measured anything. She just added things until it looked right. That’s exactly how I made it. I went on to learn all sorts of great cooking, but it’s creamy cucumbers that take me back to long summer days with my aunt. If only life were still so simple as in those days.
I’ve had a real hankering for the cucumbers of my youth lately, so I decided to make it last night. I haven’t made this particular cucumber dish since I was about ten years old, but I did remember all of the ingredients. Therefore, I added the ingredients I remember to the bowl until it tasted good. It’s not exactly like Aunt Brenda’s. My dressing is much thicker and a bit more tart, but I like that way.
Here’s the recipe I came up with. I hope you enjoy it.
Margarite’s Creamy Cucumbers as Inspired by Aunt Brenda
1/2 Cup Mayonnaise or Miracle Whip (I prefer Miracle Whip)
2 1/2 Tablespoons White Vinegar
2 Tablespoons Granulated Sugar
1/8 Teaspoon Salt
1 Sliced Extra Large Cucumber or Two Medium Ones (Peeling is Optional)
1 Sliced Medium Sweet Onion (Optional)
Add everything except the vegetables to a bowl and stir until well blended. Add the sliced cucumbers (and onions if you are using them). Coat veggie slices in the dressing. Cover and refrigerate for at least an hour.
This is a customizable recipe. You can add more or less of any ingredient, depending on your preferences. The above recipe is how I like it best so far, but I may add a dash of black pepper next time.
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