Our abundance of cucumbers has apparently inspired a few friends to send in recipes, for which we’re grateful. So we’re sharing some with you this week. Here is Janet’s favorite cucumber salad. If you have a good recipe, send it on!
4 large cucumbers
2 tablespoons sugar
1/3 cup white vinegar
1 clove garlic crushed
2 tablespoons low-fat sour cream
Thinly slice cucumbers and place in large bowl. Liberally sprinkle with salt, making sure to lightly cover all the cucumbers. Set aside in refrigerator for about 20-30 minutes, allowing cucumbers to “wilt.” Mix the vinegar and sugar in a small bowl and add crushed garlic; set aside. After 20 minutes remove the cucumbers from the fridge. Pick up small handfuls and squeeze out excess water and place in a clean bowl. After all the cucumbers have been squeezed and placed in the bowl, discard the cucumber water. Pour the vinegar mixture over the cucumbers and turn so that all cukes are covered. Chill. When ready to serve, place in serving bowl (mix in the sour cream if you choose to at this point) and lightly sprinkle paprika on top for color/garnish. Serves 4.