cucumbers & cream

The next few posts will feature great vegetarian recipes that even the most ardent meat-eater will love. With late summer upon us, gardens and farmer's markets have an abundance of fresh vegetables, fruits and herbs.

This is a refreshing recipe to serve as a stand-alone side dish on those hot summer days, or as a potato topper any time of the year. I grew up enjoying different variations of this; I'm not sure if it's a uniquely ethnic Polish dish, but it was always served with other Polish foods on my Dad's side of the family at weddings, reunions, dances and backyard BBQs.

4-5 large cucumbers, peeled and thinly sliced

1/2 small or 1/4 large red onion, thinly sliced
1 heaping tablespoon finely chopped fresh chives
1 pint (16 oz) half and half
1 cup (8 oz) sour cream
1 cup white vinegar
1 tablespoons kosher or sea salt
2 1/2 tablespoons granulated sugar
1/2 tablespoon fine dried dill weed
1/4 teaspoon ground white pepper
1 teaspoon celery seed (optional)

Cut up the cucumbers, onion and chives and add to large mixing bowl; set aside.

In a medium mixing bowl, add the remaining ingredients and mix thoroughly. If desired, gradually add more salt, vinegar and/or sugar to taste, checking balance regularly.

Pour over cucumber mixture, and mix with a large spoon. Cover and refrigerate at least 3-4 hours to chill and let the flavors mix. Makes enough to fill a gallon bowl/container.

Serve in bowls as a side dish, or spoon over baked or mashed potatoes, as an alternative to sour cream or butter. Refrigerate after serving; can keep for several days in a well-sealed container.

Prep time - 15-20 minutes chopping and mixing, 3-4 hours chilling in refrigerator
Serves - it varies. Lots!