CUCUMBER DILL SALAD

This is more a reminder of a great summer salad than a recipe we need—we all know how to make this, we might just need a reminder of just how easy and delicious it is.  A traditional Eastern European recipe makes this way more decadent than we might be used to making—it uses sour cream instead of yogurt!!!  Either way, decadent or not so much, it’s one of the great side salads of summer.  Be sure to use thin skinned cucumbers with small seeds for the best texture.

• Cucumbers, sliced very thin—either one long English cucumber, or 3-4 small, pickling type cucumbers
• 1 8 oz container of sour cream
• ¼ cup white vinegar
• 1/3 cup sugar
• Salt and pepper to taste
• A few chopped dill fronds
• Some sliced red onions for garnish (optional)

Slice the cumbers and put them in a container of cold water.  Refrigerate 4-5 hours or overnight.  Mix sour cream, sugar, vinegar and salt and pepper in large bowl.   Drain cucumbers and pat dry with tea towels—then toss with chopped dill.   Mix into bowl of dressing.  Garnish with red onions if using.

The Kitchen Hive