My mother used to make this all the time, I loved it!
- Carbohydrate 11.0859520833333 g
- Cholesterol 0 mg
- Fat 29.1277125 g
- Fiber 0.396354166666667 g
- Protein 0.471197916666667 g
- Saturated Fat 4.0535175 g
- Serving Size 1 1 Serving (125g)
- Sodium 183.1075 mg
- Sugar 10.6895979166667 g
- Trans Fat 1.31359583333334 g
- Calories 302 calories
Step-by-step
- In a bowl, combine mayonnaise, sugar, vinegar and salt.
- Add cucmbers; stir to coat.
- Cover and refrigerate for 2 hours.
Crisp slices of cucurbits rest within a glossy, clinging emulsion of mayonnaise, sugar, and vinegar, delivering a balanced interplay of sharp acidity and rich fat against high-water-content produce. Preparing this dish successfully requires managing moisture extraction and emulsion stability. When approaching this preparation, several technical errors commonly compromise the final texture.
- Failing to account for osmotic water release will dilute the dressing within minutes of combining. Salt draws moisture out of cellular walls rapidly, so salting and draining sliced cucumbers in a colander for 30 minutes before mixing prevents the dressing from turning watery.
- Whisking mayonnaise directly with high-acid vinegar without fully dissolving the sugar first creates a grainy mouthfeel and an unstable mixture that separates during the required two-hour refrigeration window. Whisk the sugar, salt, and vinegar together until completely clear before folding in the mayonnaise.
- Using dull knives crushes cell walls rather than slicing them cleanly, which accelerates mushy degradation while chilling.
Fresh cucumbers retain a firm crunch and vibrant cellular structure that pickled or preserved alternatives cannot replicate. Maintaining that structural integrity depends entirely on proper chilling times and adequate drainage before the final combination.
