Monday, July 27, 2009
Creamy Dill Cucumber Salad
Serves 4 as a side dish.
Salting and draining the onion along with the cucumbers in this recipe removes the sharp sting of raw onions.
1 cup sour cream
3 tablespoons cider vinegar
1 teaspoon granulated sugar
1/4 cup minced fresh dill
Table salt and ground black pepper
3 medium cucumbers , sliced, salted, and drained (see directions)
1/2 medium red onion , sliced very thin, salted and drained with cucumbers
To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
Whisk first four ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers and onion; toss to coat. Serve chilled, adjusting seasonings if necessary.