ok here's an
old NC family recipe that I have dated to prior to the Civil War.
Granny's Cucumber and Onions 1 med white onion halved and thinly sliced
handful of green onions/scallions minced (thick green part removed...use the tender green part and the white)
3 or 4 small pickling cucumbers peeled and sliced or chopped
2 cups buttermilk
1 c sour cream (although not part of the original recipe, it enriches the buttermilk for a much lusher mouth-feel - omit it if you don't enjoy sour cream)
kosher salt ( I like the larger flake of this style of salt - and you can use
less !) and black pepper to taste
mix well and refrigerate at least 3 hours to allow flavors to blend.
**For generations in my family, at almost any meal this can be found on the table - yes, even at breakfasts!
My mother and aunts all have their individual additions to this recipe - depending on what it is served with.
With Pinto beans and Cornbread - a MUST, same as recipe above.
Plain cornbread - (
Noooo, not the sweet Yankee-style cornbread, the plain Southern kind!) - always a given that this recipe will be served with it.
With Spaghetti or other pasta dishes - add minced rosemary or basil and a little garlic - use like a relish
With meat dishes - add hot pepper flakes
With summer vegetables - add a seeded and chopped tomato and a little finely chopped sweet green pepper (capsicum if you arent from the US)
You get the idea.....
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