Ok, I have to admit that my garden is a dismal failure this year. Between the drought and temperatures above 105, it has just burnt up. The cucumbers and squash were going gang busters until last week when wilt got the cukes and squash bugs apparently attacked the squash. There is nothing worse than having wonderful healthy plants one day and dead ones the next.
The cucumbers did produce enough for pickles and with some left over for our favorite summer salad. This recipe produces a cool, refreshing cucumber salad that keeps well and is definitely better the day after.
Creamy Cucumber Salad
2-3 Cucumbers, peeled, quartered and sliced
1/2 lg onion, chopped
8 oz sour cream
1 tsp Dill Weed
1 TB Vinegar
Mix sour cream, Dill and Vinegar until creamy. Add cucumbers and onions and stir well. Refrigerate overnight. Note: You can add more dill or vinegar to taste. If it is too sour, you can add a tsp or two of sugar to take the bitterness or sourness away.
This salad is simple to make and my family likes it well enough that it’s often eaten as an afternoon snack as well as with meals. I hope you enjoy it.