Monday, May 31, 2010

Summer Cucumber Salad

4 hours, includes marinating  Serves 4 - 5 


2 large cucumbers, sliced
1 teaspoon table salt
1/2 cup sour cream
2 tablespoons white vinegar
1 tablespoon minced or finely chopped onion
2 teaspoons granulated sugar
1 teaspoon dill


Wash and slice your cucumbers and place them into a bowl. Sprinkle with the salt and cover your bowl. Refrigerate for 1 hour.

In a separate bowl, combine together the sour cream, white vinegar, chopped onion, granulated sugar and the dill. Pour this mixture over top of the slice cucumbers and refrigerate for 2-3 hours to allow it to marinate.

This is the type of salad that you want to keep refrigerated and serve chilled. If you like a sweeter taste, you can add additional granulated sugar. The longer you let it marinate in the refrigerator, the better it tastes.

Notes from Source:

When choosing cucumbers for this recipe, you want to look for medium sized ones that have no blemishes or defects. You want them to be just about ripe or ripe... but not overly ripe which gives it a woody texture.

In addition, I like to peel the skin off of my cucumbers when I make this recipe.  However, I know other people who leave the skin on... the choice is yours.

source: Creative Homemaking

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