2 small or 1 large cucumber(s), peeled and very thinly sliced
1 white onion (small to med., very thinly sliced
1Tablespoon white vinegar
2 tablespoons sour cream (may need more) (may use low fat if desired, but regular makes it more creamy)
1/2 tsp. white sugar
1 teaspoon chopped fresh dill (optional)
Because cucumbers, and onions to a lesser extent, are full of water, it is best to drain them well, or the salad is too slushy.
Slice the cucumber and onion a few hours ahead of meal time. In a strainer or large piece of cheesecloth, layer the cucumber and onions alternately, salting each layer when about an inch thick. Place a plate over the slices and add a weight on top of it to press down on the layers in order to squeeze out as much liquid as possible. Let sit in the sink to drain for a minimum of three hours.
Because you have added salt to the layers, many recipes say to rinse the cucumber/ onion mixture, however I feel this just adds water back and do not do that. Because you have salted the layers, I do not add additional salt to the recipe.
Place the drained cucumber and onion in a bowl. Add in the sour cream. sugar and dill and mix thoroughly. Add more sour cream if it does not appear 'creamy' enough. Cover and refrigerate for at least an hour before serving.
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