Cucumbers in Dilled Sour Cream

Overwhelmed by the garden’s onslaught of cucumbers? Here’s a tasty way to put them to good use. These cucumbers are perfect with fried chicken and outstanding on grilled hot dogs!

Note: Salting the cucumbers draws out excess moisture and helps keep the salad from getting overly watery.

Makes About 2 Cups

Total Time: About 30 Minutes

1 large cucumber, halved lengthwise, seeded, sliced into 1/4″-thick half-moons

1 t. kosher salt

3 T. mayonnaise

3 T. sour cream

3 T. red onion, minced

2 T. white wine vinegar

1 T. sugar

1 T. chopped fresh dill

Scoop seeds from halved cucumbers with a spoon.

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then rinse and pat dry with paper towels.

Combine mayonnaise, sour cream, onion, vinegar, sugar, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.

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