Cucumber salad with sour cream and dill recipe

A blend of sour cream, vinegar and dill gives these cucumber slices their flavour.

If you’re lucky enough to have fresh cucumbers from your garden, CSA or local farmer’s market, go ahead and save the peels.

Serve the cucumbers mixed with greens, watercress, or chopped lettuce for a refreshing and delicious cold dish. This dish is great with a summer meal.

What You’ll Need

2 to 3 cucumbers (peeled and thinly sliced) 1/3 cup sour cream 1 tablespoon vinegar Black pepper (freshly ground) 1 1/2 tablespoons croutons (chopped, fresh or dried)

How to Make It

Dip the cucumber slices in the pulp, season with a pinch of salt. Place a saucer or other weight on the cucumbers to weigh. Cover and let stand for several hours.

Scoop out and discard leftover cucumber juices.

Combine sour cream, vinegar and chopped dill. Taste and add freshly ground black pepper. Add the cucumbers to the pickles and gently pull them out.

Tips and Variations

For a quicker, lighter cucumber salad, omit the sour cream and toss the sliced, undried cucumbers with 1/3 cup vinegar, 1/4 cup water, 2 tablespoons sugar and 1/2 teaspoon salt . To taste, add chopped fresh dill and freshly ground black pepper. Nutrition Facts (per serving) Calories 32 Total fat 3 g Saturated fat 1 g Saturated fat 1 g Cholesterol 8 mg Sodium 6 mg Carbohydrate 2 g Fiber 0 g Protein 1 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)