WILMINGTON, NC (WWAY) — My neighborhood association is the best. Near the December holidays we always have an appreciation dinner for the police and sheriff’s department. And just before the busy-ness of summer starts we have an appreciation luncheon for our fire department.
The purpose of the luncheon is to say thank you for your service, but this year’s luncheon was especially meaningful as the firefighters were called to an emergency that same morning. Fortunately no one was hurt in the fire, and the home can be repaired. The whole neighborhood was glad to say thank you for a job well done.
Like any potluck it’s always wonderful to sample what everyone else has brought. A favorite among the firefighters that day was Jackie Breny’s cucumber salad, which I’m sharing with you today. It’s a recipe she’s made for over 15 summers.
Since the cucumbers thin the dressing with their natural moisture, I cut the dressing recipe in half, although I recommend the full amount of dill, fresh or dry. I hope you enjoy this cucumber salad recipe as much as all the firefighters and the members of Residents of Old Wilmington did that wonderful appreciation luncheon day.
Jackie’s Cucumber Salad
½ cup light mayonnaise or salad dressing
2 tablespoons granulated sugar
2 teaspoons white distilled vinegar
½ teaspoon dried dill weed or 1 tablespoon finely chopped fresh dill weed
Salt and black pepper to taste
4 cups thinly sliced Kirby or pickling cucumbers
3 green onions finely chopped
1. In a large bowl combine mayonnaise, sugar, vinegar, dill, and salt and pepper if using. Whisk together well. Add sliced cucumbers and onions and toss well.
2. Cover and chill for at least 1 hour and up to 4 hours before serving.
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