Creamy Cucumbers with Miracle Whip
Yes, you read that right. Our family LOVES these cucumbers. Extremely simple. Only three ingredients.
Tonight, I came home from work late and I stopped at the store before coming home. It is spring here and that means it is time for summer type food. I saw the English cucumbers and just had to get some. My daughter chose cucumbers over pizza tonight…we haven’t had these for a few months now. What a treat.
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Why English Cucumbers
I just happen to like them better because they have a thinner skin and smaller seeds. I also like the uniformity of the cucumber. The more common cucumber seen in the store is normally thicker skinned and waxed to keep it from drying out. The English cucumber is the one that is shrink wrapped in plastic. I believe that is to protect it a bit more because the skin is thinner than the more common cucumber that you would put in a plastic bag at the store. Often those cucumbers I will peel, cut in half, and cut out the seeds as I think the seeds are too big for my preference.
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Why Miracle Whip
Well, I must admit, I do not like creamed cucumbers with dill, or vinegar, or cream, or milk. I am sorry if I have offended someone. It is just my taste buds talking. So, I made this recipe many years ago and it has become a family favorite.
These creamy cucumbers with Miracle Whip can be done in a snap and are great for an appetizer, side dish, salad, potluck. They do last about 1 day in the refrigerator. I am not sure beyond that as they just do not last in my house that long. I also like to have cherry tomatoes with mine. The rest of the family does not, but I do. So, I show in the picture how I eat mine with the cherry tomatoes on the side. I think it looks a bit fancier.
You are probably thinking. Wow! this lady is opinionated about food. I guess I am a bit. However, I am only sharing recipes with you that my family and I like. I hope you and your family does too.