Prep time: 3 minutes
Cost: whatever a cucumber is--ours have been free; I'm going to say $.70
Note on skins: You can peel your cucumber or not. My advice is to taste a slice and see if the skin is tender or not. If it is, leave it on.
Note on bitterness: If your cucumber is bitter, I've heard you can chop off an end nub and rub the white of the nub against the white of the rest of the cucumber. This should bring out some whitish juice, which tends to be the bitter juice. Dab those off and your cucumber should be less bitter. I haven't had a chance to try it yet, because the cucumbers I've been getting from my garden have been great. Which brings me to a final note: If you grow a garden, just make an effort to pick the cucumbers young and they usually won't be bitter.
1 medium sized cucumber
1 Tbsp mayonnaise
a few shakes red wine vinegar
a few generous shakes salt
1/2 tsp chopped dill
Slice the cucumber into disks. (If it's really fat, cut it in halves or quarters first. If it's really seedy, cut it in quarters and slice off the seedy bit.)
Add other ingredients, mix, taste, and adjust seasonings.
Posted by The Tasty Cheapskate tastycheapskate.blogspot.com