This week’s installment of The Doris Project comes to us from a type-written sheet with the notation “from Tampa, Fl, Sewing Class” making this an 80’s recipe, so grab your unconstructed pastel sport coat with the shoulder pads, your favorite Wayfarers, then settle back and prepare to enjoy a fine bit of cucumber saladry.
I did make just a few, tiny tweaks to the original recipe, reducing the amount of sugar and sour cream called for, but this was still very good, and very simple to make.
INGREDIENTS
•3 or 4 Persian cucumbers*, sliced
•1/2 small onion, thinly sliced
•Sea salt
•1/4 cup salad vinegar
•1 tbsp sugar (I used 2 tsp)
•2 tbsp sour cream (I used 1 tbsp)
*If you cannot find Persian cukes, one regular English will work fine. If you use waxed cucumbers, peel them first.
Arrange the sliced cucumber and onion on a large plate and season well with the sea salt.
Place another plate on top, then add a weight – a cast iron braising pan works a treat – and set aside for 60 to 90 minutes.
Turn the pressed cukes and onion into a colander and press well to remove excess liquid, then turn into a bowl.
Whisk the vinegar together with the sugar and sour cream, pour over the drained cucumbers, and toss to combine.
Serve.
We had ours with some buttermilk roast chicken and this new potato casserole recipe I’d been meaning to try – yum!
Thanks for another winner recipe, mom!
If you don’t want to mess around with salting and pressing your cukes, try this version, which is also very, very good, and dairy free, to boot!