Yield
Makes 6 cups

From the Kitchen of Vickie Moses Perkins, Deridder, LA. "Serve with a slotted spoon."

How to Make It

Peel, seed, and slice cucumbers. Stir together mayonnaise, vinegar, evaporated milk, sugar, dried parsley flakes, hot sauce, salt, garlic powder, and pepper. Toss in cucumbers and green onions. Chill 8 to 24 hours.

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