A simple dressing of sour cream, vinegar, and dill brings the flavor out in these cucumber slices.
If you're lucky enough to have cucumbers fresh from your garden, CSA, or local farmer's market, go ahead and leave the peels on.
I sometimes use a tablespoon or two of mayonnaise in this recipe, and then I reduce the amount of sour cream. For a lighter and quicker cucumber salad, see the tips and variations.
Serve the cucumbers on mixed greens, watercress, or chopped lettuce for a refreshing and tasty side dish. This dish is excellent with a summer meal.
- 2 to 3 cucumbers (peeled and thinly sliced)
- 1/3 cup sour cream
- 1 tablespoon vinegar
- Dash of black pepper (freshly ground)
- 1 1/2 tablespoons dill (chopped, fresh or dried)
Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a saucer or other weight on cucumbers to weigh down. Cover and let stand for several hours.
Pour off and discard the excess cucumber juices.
Combine sour cream, vinegar, and chopped dill. Taste and add freshly ground black pepper. Add the dressing to the cucumbers and gently toss to coat them.
Tips and Variations
- For a faster and lighter cucumber salad, omit the sour cream and toss the sliced, undrained cucumbers with a mixture of 1/3 cup of cider vinegar, 1/4 cup of water, 2 tablespoons of sugar, and 1/2 teaspoon of salt. Add the chopped fresh dill and freshly ground black pepper, to taste.
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