It had to be so. I’m in the middle of a wonderful explosion. Every day I head out to the garden and pick the cucumbers that are of pickling size and hide them away in the fridge, awaiting the moment I have enough to make homemade pickles. I also manage to find a handful of cucumbers that I missed before and are much to big for pickling, but perfect for eating. Our whole family loves cucumbers, but most often they are eaten straight up. The kids enjoy cucumber slices or spears plain or with a ranch dip to dunk them in. I thought I would try something a little different and make cucumbers in a sour cream sauce and see what they thought.
The result was that Abigail didn’t want her cucumbers in anything- she was too busy relishing them straight up and eyed my cucumber salad warily- she simply wasn’t interested. Zander, however, enjoyed the cucumbers- but not the onions. He really liked the sauce and probably would have eaten it with a spoon had I suggested it to him. While the onions are important to the flavor, and I wouldn’t recommend leaving them out, it’s certainly not difficult to leave the onions behind in the serving dish for the onion lovers to enjoy.
Creamy Cucumber Salad is a great way to change up cucumber slices. My favorite way happens to be Mom’s Fridge Pickles, but we’re just getting started with the cucumbers, and there should be several more cucumber recipes to come.