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  • Jennifer Hoglin

Cucumbers in Cream

Updated: Jan 16, 2021

This recipe is as simple as simple can be. My father grew up eating cucumbers grown on his childhood Saskatchewan farm this way and made them for my sister and I all through our childhoods (and adulthoods too). It originally came from great grandmother Farwell and was a tasty way to use up the garden cucumbers and fresh cream from the farm. My grannie also used the dressing on garden lettuce and cooked string beans (fresh or canned) after they were cooled. Grandpa insisted on it being made like his mom used to...no other options. Now I make them for my family. Some traditions are just tasty!



These cucumbers are rich and creamy with a vinegary pucker. Like sour candies, the sugar makes that slight pucker exciting, in a good way. It takes maybe 5 minutes to throw this together. They are an easy and yummy way to get some veggies into those kids!


Ingredients


  • 2 English cucumbers (or equivalent amount from your garden), cut in half lengthwise and then thinly sliced

  • 3/4 cup heavy whipping cream

  • 1/3 cup white vinegar

  • 4 tsp sugar

  • salt and pepper to taste


Directions


Combine all ingredients except cucumbers in a small bowl and whisk to combine.


Place cucumbers in a large bowl with tightly sealing lid. Add cream mixture to cucumbers, attach lid and give it a good shake to mix. Taste and add salt and pepper if needed. Adjust the sugar if you feel it needs that too.


That's it! Best if made an hour or so ahead so the flavours can combine, but you don't need to. Store in the refrigerator for up to 4 days. You can also just add more cucumbers to the cream mixture if you accidentally eat them all before anyone else gets any :)



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