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Super simple and I love it fresh out of the garden.


3 medium cukes
few cloves of garlic minced
dill
mayonnaise
white vinegar
salt pepper


In the bowl you intend to store salad in; add four heaping spoonfuls of mayonnaise and slowly add vinegar whisking it together until you get a consistency of medium thickness (inbetween a wendys frosty and tomato soup). Dont want it to thin because it will thin out when the cukes release water soaking in it. The amount once mixed will not completely cover the sliced cukes but will eventually when they release water and break down a bit. Add dill, garlic, salt, pepepr and thin sliced (deskinned) cukes and mix well. Let sit in fridge overnight stirring about a few times.

After sitting in the fridge overnight, one of my summer favorites

Never done this with mayo? It's worth it eh?

jehler wrote:Never done this with mayo? It's worth it eh?

I really like it. Takes a few tries to get it just right but just go at it wide open and I bet you'll like it.

Mornin Beef wrote:

jehler wrote:Never done this with mayo? It's worth it eh?

I really like it. Takes a few tries to get it just right but just go at it wide open and I bet you'll like it.

grandma always made it with what I thought was sour cream, maybe I'm wrong?

My family makes one pretty close to that. Doesn't have dill in it. Only real way to mess it up is to have a bitter cucumber slip past you when you are making it. It will ruin the whole thing.

The Duck Hammer wrote:My family makes one pretty close to that. Doesn't have dill in it. Only real way to mess it up is to have a bitter cucumber slip past you when you are making it. It will ruin the whole thing.

Exactly. If that bastard has started yellowing even a little bit, throw it away.

jehler wrote:

Mornin Beef wrote:

jehler wrote:Never done this with mayo? It's worth it eh?

I really like it. Takes a few tries to get it just right but just go at it wide open and I bet you'll like it.

grandma always made it with what I thought was sour cream, maybe I'm wrong?

my grandma made it with yogurt, but I love mayonnaise and it works well. x5000 on bitter cuke ruining everything.

Love me a bitter cuke

been eating an ass load of yellow sqaush every way you can cook it. Holy moly. love that stuff.

You ever made sqaush patties?

Negative, sounds like a great side for buffalo ribs.

You don't know what your missing

rebelp74 wrote:You ever made sqaush patties?

probably. im gunna cook a zucchini boat tomorrow night. Right now i got some snow goose leg gumbo on the stove. oooh boy.

Mornin Beef wrote:

rebelp74 wrote:You ever made sqaush patties?

probably. im gunna cook a zucchini boat tomorrow night. Right now i got some snow goose leg gumbo on the stove. oooh boy.

That sounds good.

rebelp74 wrote:

Mornin Beef wrote:

rebelp74 wrote:You ever made sqaush patties?

probably. im gunna cook a zucchini boat tomorrow night. Right now i got some snow goose leg gumbo on the stove. oooh boy.

That sounds good.

i cooked this forever and the meat is still not faalling off the bone. first time with snow geese legs. wth.

Mornin Beef wrote:

rebelp74 wrote:

Mornin Beef wrote:

rebelp74 wrote:You ever made sqaush patties?

probably. im gunna cook a zucchini boat tomorrow night. Right now i got some snow goose leg gumbo on the stove. oooh boy.

That sounds good.

i cooked this forever and the meat is still not faalling off the bone. first time with snow geese legs. wth.

Low and slow. Other option is to pull the legs out and pull/cut the meat off the bones.

No shit? You mean either it falls off or you cut it off? Huh. I'll be damned.

Beef, try this one- cube up some zucchini, about 1/2" squares. Cube up some tomatoes, same size. Cube up some sharp cheddar, same size. Saute the squash until it gets a little translucent on the outside, not long. Drain the water off, add some salt and pepper (more pepper than you think you'll want), then add the tomatoes. Heat just until the tomatoes are warm, then add the cheese and stir until it's melted. Done. I usually cook it in a 2-qt saucepan. Easier that way.

assateague wrote:No shit? You mean either it falls off or you cut it off? Huh. I'll be damned.

Ha. Captain Obvious strikes again.

Sent from my new unbroken fully functional phone

assateague wrote:Beef, try this one- cube up some zucchini, about 1/2" squares. Cube up some tomatoes, same size. Cube up some sharp cheddar, same size. Saute the squash until it gets a little translucent on the outside, not long. Drain the water off, add some salt and pepper (more pepper than you think you'll want), then add the tomatoes. Heat just until the tomatoes are warm, then add the cheese and stir until it's melted. Done. I usually cook it in a 2-qt saucepan. Easier that way.

still dont have a red tomato up here.

I believe this might be the only thread in wff with such harmony and lack of arguments.
I will start it. Mayonaise? God that sounds nasty.