James Beard-based Smothered Cucumbers

2 seedless, hot house cucumbers, washed, trimmed and sliced into thin rounds

1 large carrot, peeled and cut into match sticks (julienne)

1 small, sweet onion, peeled and chopped fine

¼ cup distilled white vinegar

1½ tablespoons kosher salt (or 2 teaspoons sea salt)

¾ cup avocado oil, sugar-free mayonnaise

½ cup organic sour cream

1 tablespoon dried dill (or 2 tablespoons fresh)

¼ teaspoon fresh ground black pepper

6-8 drops of hot red pepper sauce (I use Frank's)

3 packets of natural sugar substitute (such as organic Stevia)

Place cucumbers, carrots, onion, vinegar and salt into a stainless steel or glass bowl. With a large rubber spatula, stir and fold. Cover and let stand for 30 minutes or up to 2 hours, stirring and folding from time to time.

To a medium-large mixing bowl add mayonnaise, sour cream, dill, black pepper, hot sauce and Stevia, whisking to combine. Set aside.

By hands-full, over a sink, squeeze the cucumber mixture until almost no liquid drips off, and place each handful into the dressing. Repeat until all the vegetables have been squeezed. Discard the liquid in the bowl. Using a large rubber spatula, stir and fold until evenly coated with dressing.

Can be served immediately or covered and refrigerated for one or more hours.

Serves 6, makes about a quart

Nutrition values per serving: 272 calories (84% from fat), 25.6 g fat (5.4 g saturated fat), 9.1 g carbohydrates (7.7 net carbs), 4.2 g sugars, 1.3 g fiber, 1.8 g protein, 43 mg cholesterol, 511 mg sodium.

SaltSense: To reduce the sodium content, drain the cucumber mixture, place in a large wire mesh strainer or colander and rinse under cold water before squeezing out the water.

Don Mauer