Mammam’s creamed cucumber salad recipe

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Enjoy this old fashioned creamed cucumber salad recipe using evaporated milk, sugar and vinegar to create a sweet and tangy side dish.

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Old traditions

My Mammam grew up in the Depression Era, when gardens were the main source of fresh food. Supply of pantry items and fresh milk were limited. She used evaporated milk in recipes as a substitute for more expensive/less available items. Cucumbers are usually abundant in Central Pennsylvania gardens, and it is easy to fall into cucumber overload come mid summer.

Recipe origins

No one really knows the origin of creamed cucumber salad or the use of evaporated milk. However, here in Central Pennsylvania, there is a large German influence, particularly Amish or “PA Dutch”. Additionally, my Mammam was from British descent. Nevertheless, a large part of her recipes show a distinct German flair.

Why evaporated milk?

Evaporated milk is a type of concentrated milk where about 60% of the water content is removed through evaporation. It is commonly used in cooking and baking to add richness and creaminess to various dishes. The use of evaporated milk in creamed cucumbers was introduced as a way to enhance the creaminess and texture of the dressing, all while imparting a slightly sweet and rich flavor. Furthermore, among the variety of creamed cucumber salad recipes out there, I particularly love the creaminess that evaporated milk brings to this salad.

Equipment needed to make creamed cucumber salad

To make the salad you will need:

• bowl
• whisk (I love this one!)
• vegetable peeler
• sharp knife

Ingredients needed to make creamed cucumber salad

• 1/2 cup evaporated milk
• 1/2 cup sugar
• 3 tbsp apple cider vinegar (more or less to taste)
• 1/4 tsp salt
• 1/2 tsp fresh ground black pepper
• fresh or dried dill to taste
• 2 cucumbers, peeled and thinly sliced
• 1 large sweet onion, thinly sliced (I prefer Candy onions found at my local farmers market)

Make it!

Combine evaporated milk and sugar into a bowl and whisk until sugar is well incorporated, then add the vinegar and whisk until the mixture slightly thickens.

Add salt, pepper and dill. Taste and adjust the amount of sour desired. You can add more vinegar for a tangier flavor.

Peel and thinly slice cucumbers and onion and add to the mixture, combining well.

Cover with a tight fitting lid and refrigerate at least 1 hour prior to serving. Consequently, this will allow the flavors to meld together and the salad to chill to the perfect temperature.

Storage of creamed cucumber salad

Store your creamed cucumber salad in a tightly fitting container in the refrigerator for up to 3 days.

Variations of creamed cucumber salad

The base sauce of this recipe can be used in multiple variations. Swap the cucumbers and onions with fresh garden leaf lettuce, or use leftover sauce for dressing a salad. Additionally, this sauce makes an excellent sweet summer slaw that is a hit on the summer table.

If you are up to your eyeballs with cucumbers this summer, give this refreshing recipe a try.