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Summer cucumber salad

updated

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Ingredients for 10 servings:

  • 4 cucumber(s),
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 lemon(s)
  • 1 small onion(s)
  • 1 bunch dill, or 2 tsp dried dill
  • 3 tsp salt
  • ½ tsp white pepper
  • 3 tbsp sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

perfect for fish and barbecue season

Peel the cucumbers in stripes (zebra pattern) and slice or grate them very thinly. Sprinkle the cucumbers in a bowl with salt (about 2 teaspoons) and let stand for 15 minutes. Dice the onion. Meanwhile, mix the sour cream with the lemon juice. Add salt, pepper, and sugar, season to taste (we like it sweet and sour), finely chop the washed dill, and stir in the diced onion (to taste). Then squeeze out the cucumbers (best done by hand) and add them to the dressing. Let cool before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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