Recipe: Via Sexy Crumbs blog, a great recipe for Cucumber and Onion Salad

Posted by Local Food Journey on 08/25, 2015 at 07:53 AM

Editor’s Note: Shannon Ritter works at the Penn State School of Theater in undergraduate admissions and recruitment, and when she’s not at work, she is a master cook and baker. Fortunately for the rest of us, she shares the creations that come out of her Boalsburg kitchen via her excellent food blog Sexy Crumbs. An example of what you will find there is this wonderful recipe for cucumber and onion salad, which is perfect for using up the last of the summer’s cucumbers, or for a real winner of a Labor Day picnic dish. The salad is based on an old family recipe. Shannon shares her version of the recipe and the story behind it below, reflecting on how food can connect us to our past:

When I was younger, my grandmother made a cucumber and onion salad that I absolutely loved. At the time, I never thought to ask her for the recipe–maybe because it seemed so simple, or maybe because I took her and all of those recipes for granted. If I had a chance to go back to those days, knowing what I know and how I feel now–I’d spend weeks and maybe months just talking with her and getting all of those recipes. I miss her more than I ever thought possible some days.

I’ve been searching trying to find a similar recipe lately and I found what I think is as close as I will ever get without knowing the “real” recipe. After speaking with my mom and learning that my grandmother always used canned (evaporated) milk in her recipe, I was sure the one I discovered would taste nothing like what I remembered but I’m happy to say that it tasted exactly like I hoped it would. It was like having my grandmother here for just a moment.

Cucumber and Onion Salad


- Two cucumbers, thinly sliced and peeled
- Half a vidalia onion, sliced thinly
- 8 ounces of sour cream
- 1/4 cup distilled white vinegar
- 1/3 cup white granulated sugar
- Kosher salt and freshly ground pepper to taste


Whisk the sour cream, vinegar, sugar, salt and pepper together in a medium mixing bowl. Add the cucumbers and onions and stir to coat. Refrigerate at least overnight, and up to 2 days. Serve cold.

To see the recipe on the Sexy Crumbs blog, including a photo of the finished product (currently having some tech issues with photos on Local Food Journey) please go here.



Tags: recipe | cucumbers | onion | summer |

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