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.

Ratings & Reviews

The perfect summer side dish!

loleetune96
July 23, 2015
This is an absolutely delicious and easy recipe. It is so tasty and refreshing! Will be making this for years to come, and then some more!

BeverlyCollins's Review

BeverlyCollins
August 18, 2013
This is the best cucumber recipe I have tried for years. It is a perfect side dish to anything barbecued, but we have been having it nightly because it is so delicious. My husband loves cucumbers. I did not have white vinegar so I've been using white wine vinegar. I also use Splenda instead of the sugar and can't tell the difference. It is easy to put this recipe together ahead of time and then let it marinate at least 8 hours or up to 24 hours. I'm sure it is excellent the next day, but we never have left-overs. Beverly Collins Springfield, IL