Cucumbers in Sauce

Shared by Jane’s mother, Mary Winum, this easy and delicious cucumber salad tastes best when the flavors have melded together overnight.
3 large Cucumbers, peeled, forked, and sliced thin
2 1/2 Tablespoons distilled White Vinegar
1 Tablespoon Olive Oil
3 Tablespoons White Wine
1 Tablespoon fresh Lemon Juice
Green onion with some of the green tops*
1/2 teaspoon chopped Garlic clove or Garlic powder
fresh Basil, chopped
fresh Dill, chopped
Salt and Pepper to taste
Hellmann’s Mayonnaise, to taste
Toss all ingredients together. Cover and refrigerate overnight.
Before serving, drain and add mayo to taste. Toss a few times, serve immediately.
*(Note: Similar recipes call for red onion. The amount of fresh basil and dill is according to personal preference–try 1 Tablespoon of each, to start.)

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