Cucumber salad for every occasion

Ingredients for 3 servings:

• 2 cucumbers
• 200 g sour cream
• 1 large onion(s), red
• 3 garlic cloves
• 1 tbsp, heaped dill, shredded, dried
• 1 tsp sugar
• 1 tsp apple cider vinegar
• 1 tsp lemon juice
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Total time approx. 1 hour 15 minutes

First, wash the cucumbers, halve them lengthwise, and scoop out the insides with a teaspoon (you don’t have to scoop them out, but this will prevent the dressing from becoming watery). Then finely slice or grate the cucumbers into a colander or bowl. The easiest way to drain the water is to place the colander with the cucumbers over the kitchen sink or bowl. Sprinkle the cucumbers with 1 teaspoon of salt and toss well with your hands or salad servers. Set aside for 30-45 minutes. Prepare the dressing. Finely dice the red onion and add it to the sour cream in a small bowl. Mix the crushed or finely chopped garlic cloves with dill, sugar, apple cider vinegar, and lemon juice with a little pepper and let it stand until the cucumbers are done. After the resting time is up, gently squeeze the water out of the cucumbers with your hands, place them in a bowl, and discard the water. Finally, add the dressing to the cucumbers and season to taste with about 1 teaspoon of salt. Of course, the salad can be eaten immediately, but it tastes much better the next day. It’s perfect for grilling or simply as a side dish prepared the night before.