Monday, July 1, 2013

Cucumber Salad

How to make cucumber salad, Mint Juleps 'n Muddin'

There are many variations of this recipe and it goes by many different names, but to my family its cucumber salad. I do change it up sometimes by adding black olives or tomato wedges. However, the tomatoes do not keep as well as the other vegetables.  I make a container of this, toss it in the fridge and we use it by itself, on sandwiches and on burgers. Once the vegetables are all gone, you can use this same dressing to add fresh. You may need to adjust the recipe and add more dressing but once you have it made the first time, you can use it over and over.


4 Large Cucumbers (cut into chips)
2 Large Onions (cut into rings)(your choice but I use Vidalia, when available)
3 Cups of White Vinegar
1 1/2 Cups of Vegetable Oil
3 Tbs of Italian Seasoning
1/2 tsp of Garlic Salt

In a large container, place cucumbers and onions. Sprinkle salt and seasoning over cucumbers and onions. Toss together with hands. Pour oil over vegetables, then vinegar. Stir with spoon. Now, refrigerate for at least 24 hours before using.

Can be used as a side dish or on sandwiches.

Adjusted recipe

Once you've used all the vegetables, and you want to add fresh, cut the dressing recipe by thirds.
1 cup of vinegar
1/2 cup of oil
1 Tbs of Italian Seasoning
dash of Garlic salt
Mix, add vegetable, toss together and refrigerate.

A cucumber salad is in our fridge all summer long. They are too easy to make and are so delicious.

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