Thanksgiving… what to have
As you plan your Thanksgiving day meal, you might start thinking about what dishes you want to serve. I think the basics for T-day are…
- mashed potatoes
- stuffing (or dressing if you’re from south of the Mason-Dixon line)
- a vegetable (like green bean casserole, roasted root veggies, Brussels sprouts, Veggies in Apricot Sauce, etc…)
- pumpkin pie
Some optional dishes (depending on your family)…
- cranberry sauce/relish
- pecan pie
- bread or dinner rolls
- sweet potato casserole (my cousin makes an amazing one with a crumbly brown sugar topping. mmmm)
One of my favorites that’s also optional is Cucumbers and Onions. (Oh, how I love this!) It’s been in my family for years; we always had it on the Thanksgiving day table. It’s a great one to serve because it keeps in the fridge, and it’s served cold. So, you don’t have to worry about where to heat it or how long to cook it. It’s already made, just take it out and serve it. Mmmmm. Sort of a cross between the relish tray and a veggie side dish.
The recipe has no real measurements because everything’s based on the size and amount of the cucumbers & onions. I’d suggest using one onion and one cucumber for the first time you try it. Also, I’d suggest slicing the cukes and onions on a Mandoline; it’ll give you thinly sliced even pieces.
Cucumbers and Onions Recipe
Cukes & Onions
- Place cucumbers and onions in layers alternately; salt each layer well. Cover with cold water and place in the refrigerator for 2 hours.
- Remove from the 'fridge. Rinse in colander with cold water. Marinate again in equal parts (to cover) vinegar, oil, and cold water. Refrigerate 1 hour.
- Remove from 'fridge. Rinse again. Add sour cream if using. Mix well. Serve cold.