By Miriam Rossow

I have a Costco-sized bag full of cucumbers sitting in my garage! My sister and her family were up for a short visit and before they came they harvested what they could from their garden in Illinois. This resulted in a 5-gallon bucket of green beans, a few tomatoes, a few hot peppers, and a Costco bag of cucumbers.

We took care of the green beans, eating them fresh and then canning 7 quarts. However, the cucumbers still need to be handled!

One of our favorite salads during the summer is my mom’s cucumber salad. I believe she got the recipe from my dad’s mother! So here it is…. Enjoy!

Cucumber Salad


3-4 Cucumbers
1 bunch Green Onions or 1/2 a sweeter onion
3-4 T. Salt
3/4 cup Sour Cream
2 T. White Vinegar
3-4 T. Dill


Slice the cucumbers as thin as possible, not spears or cubes. Salt the cucumbers and let them sit in the salt for about a 1/2 hour or more. The salt is pulling out the water in the cucumbers so the longer you let it sit the better. Then drain the liquid out. Do NOT Rinse. You want the salt left on the cucumbers for flavor.

While the cucumbers are soaking in the salt chop the onion. Mix together the sour cream, vinegar, and dill. This will make a slightly runny sauce.

Pour this sauce over the cucumbers and mix in the onions. Stir and enjoy! This salad is best served cold and is wonderful eaten on its own or as my dad loved to do–eat it over mashed potatoes! It also is great the next day!

We are blessed to have members here at St. Luke donate their abundance of fruits and vegetables to our Gardens for Growth program. If you have a garden overflowing and would like to donate any, please bring them on Sunday mornings on August 9, 16, 24, and 31.  You will be able to leave a donation for these items Sunday mornings, the donations will help pay down the mortgage.

Bring a recipe on Sunday==we’d love to compile a list of recipes to use on the blogs and social media.