This Cucumber Salad is a recipe that's been in my family for years. Fresh cucumbers and onions, salted, squeezed and tossed with simple and flavorful sour cream dill dressing.
Keyword cook out, cucumber, dill, salad, side dish, summer recipe
Prep Time 25mins
Cook Time 2hrs
Additional Time 35mins
Total Time 3hrs
Author Laurie McNamara
6smalli-sh pickling cucumbersor 2 regular cucumber, washed and sliced (or about 3 cups)
1/2largered onionthinly sliced (or about 1 cup)
2tablespoonsminced fresh dillroughly chopped
freshly ground black pepperto taste
2splasheswhite balsamic vinegaror white wine vinegar
In a large bowl; layer a third of the cucumbers and onions, then a sprinkle of kosher salt, and repeat with the remaining cucumbers and onions.
Cover tightly with plastic wrap and refrigerate for 1-2 hours.
With your impeccably clean hands, working in batches, squeezing the excess moisture out of the cucumbers and onions and transferring them into a clean bowl, set off to the side.
In a small bowl; mix up the sour cream, fresh dill, sugar and black pepper. Add a couple splashes of vinegar.If you add too much vinegar just balance it out with a little more sour cream and a pinch of sugar.
Pour dressing over cucumbers and onions, toss to combine and cover back up with plastic wrap. Refrigerated for another 30 minutes.
Stir again, season with more black pepper and fresh dill before serving.