Tuesday, July 17, 2012

Grandma's Cucumber Salad

Here comes another recipe, straight from grandma's kitchen  :)   It is actually very very simple and I am sure a lot of people make it.  We would eat this dish on the 4th of July and I always thought that it was a complicated dish...or else, why did my mommy never make it?

There are only 2 ingredients - cucumbers and french onion dip.  As with a lot of grandma recipes, there are not set amounts on the ingredients...it is more of a mix-it-up-until-it-looks-right feat.
I sliced up all of the cucumbers with my new food processor.  Love it!  Took me less than 5 minutes.  For each layer of cucumbers, you need to put down a good amount of salt  (ok, there are 3 ingredients...).  When it rests overnight in the fridge, the salt will help pull the water out of the cucumbers, making them crispier.  Let them rest in the fridge for 8 hours or more, draining off water periodically.
 They will reduce a lot in size as they give off water.  Next, after removing as much water as possible, add the French Onion Dip.  I like to go with Dean's French Onion Dip, but Kroger was completely out of it for some reason    :(
 Once again, add enough until all the cucumbers are well covered...or until it "looks right".  I used about 6 cucumbers and 1 container of dip.
Season with salt and pepper, if you would like to add a 4th ingredient  : P


  • ~6 Cucumbers - large, but not english cukes
  • 1 container Dean's French Onion Dip
  • Salt, for layering
  • Salt and Pepper for seasoning

  1. Peel and thinly slice cucumbers.  This is a great time to pull out that food processor and use the slicing disk.
  2. Layer cucumbers in a 13x9 dish.  Alternate between adding a few cucumbers and sprinkling with salt. The salt will help pull the water out of the cucumbers.
  3. Let sit, covered, in the fridge for 8 hours or more.  Pour off water once or twice during this period.
  4. Drain water very well and add container of french onion dip.  Mix together well.
  5. Season with salt and pepper, if desired.

No comments:

Post a Comment