My mom’s been making creamed cucumbers ever since I was a little girl and I’ve always loved them, BUT there’s nothing quite as good as growing your own and then making this recipe! Two words for you: Yum. Yum.
Yep, these little beauties are from my garden and this is how my mom taught me to make them.
You’ll notice that we don’t salt them and wait like so many recipes call for and we’ve never had a problem with them becoming too runny… maybe that’s because there’s never any left, but… anyway, here ya go:
2 cucumbers, peeled and sliced into rounds
3 Tablespoons of sour cream
3 Tablespoons of Miracle Whip
1 Tablespoon- Red Wine Vinegar
Milk- (about a tsp. or so to thin the cream sauce a bit…)
1 Tablespoon- Sugar
Dillweed (sprinkles of it- about 1/2 tsp. or so)
Green onions (some white and green parts) – sliced- optional
Peel and slice your cucumbers and set aside
In a separate mixing bowl, add your sour cream, Miracle Whip, vinegar and whisk together well
Add your milk and sugar and whisk again until well blended
*Taste it at this point. It should be a good balance between tart and sweet and a good consistency; not too runny and not too thick; kinda like a thicker dressing if ya catch my drift?
If too tart, add some more sour cream or sugar to tame it down
If too sweet, add some more vinegar or Miracle Whip
(just experiment with it till you get it the way YOU want it, that’s the fun part)
Once the cream is just like you like it, add the cut up cucumbers and fold them in the cream sauce, if using green onions add them now…)
Top with Dillweed and some salt and pepper.
Serve as a side dish to any summer meal in place of salad