This recipe is a five-ingredient salad that goes together quick as a wink. This recipe is a great way to use locally produced cream.—Dolores Hayes, Fort Plain, New York
- 1/4 cup white vinegar
- 1 cup heavy whipping cream
- 5 medium cucumbers, sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large bowl, gradually whisk the vinegar into the cream. Gently stir in the cucumbers, salt and pepper. Serve immediately or refrigerate for a short time. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Cucumbers in Cream in Taste of Home December/January 2002, p13
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Reviewed May. 10, 2011
"This recipe was good when made the same day, but not as left overs the next day. I prefer them marinated in vinegar, oil, sugar and spices."