Creamed Cucumbers

Is it hotter than you know what where you are too? I was really glad when I got home that I had some creamed cucumbers in my fridge as they are cool and refreshing and a side dish that reminds me of my childhood eating dinner on the back porch in the summer. This recipe is super simple with little prep time but does requires some waiting time before you can eat!



Creamed Cucumbers: Serves 4

2 Large Cucumbers - Peeled & Sliced Very Thin!!
1/2C Yellow Onion - Diced very fine
Salt / Pepper
2TB Sour Cream - I use Daisy's Light
2TB Mayo
1TB White Distilled Vinegar

Peel and Slice your cucumbers very thin - I used a mandolin to get consistent slices. Toss the cucumbers, onion and some salt and pepper together and place in a colander, then place the colander in a bowl (the bowl will need to be able to hold a cup or two of liquid). Now for the waiting part, the cucumbers need to release liquid, so I took an old cool-whip lid and placed it in the colander on top of the cucumbers then put a huge can of tomato sauce on top of it, this helps the cucumbers release their liquid. Place the setup in the fridge and give it at least an hour to release the liquid. I probably had 2C of cucumber juice in the bowl after an hour or two. About 30 minutes before you are ready to eat remove the cucumbers from the colander and place in a bowl, discard the liquid, and add in the remaining ingredients - sour cream, mayo and vinegar. Stir to incorporate, let it sit in the fridge for 30 min to give the sauce a chance to get the cucumber flavor in it then serve and enjoy!

This is a perfect side dish to burgers, grilled chicken, steak, kabobs, basically any summer dish! If you don't use it all in the first day that is okay, it just may be a little runnier the next day but still delicious!

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WW: 1 Points Plus / serving