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 with Sour Cream
- 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.