Fresh Dill and Sour Cream Cucumber Salad
Mmmmm! Saw the fresh dill and cucumbers in my garden and could only think of one thing…my grandmothers sour cream cucumber salad! I have always been a sour cream fan, so I know this was her way of getting me to eat my cucumbers as a kid! This is a quick and easy summer salad to make and everyone will love the sweet and sour combination along with the crunch of the fresh cucumbers!
You will need:
4 medium sized cucumbers
2 tablespoons of course salt (for soaking)
Handful of ice cubes (for soaking)
1/4 cup of sour cream
1 tablespoon of white vinegar
3 tablespoons of honey
1 tablespoon or so of fresh chopped dill
salt and pepper to taste
The first steps of this cucumber salad start off just like my Easy Asian Cucumber Salad. Begin by peeling the cucumbers, leaving some of the peel on in stripes for color.
Cut each cucumber in half lengthwise. Using a spoon, scrape out the seeds.
Then cut the cucumbers in half lengthwise again so you have each cucumber cut into quarters. Slice into 1/8 – 1/4 inch thick slices.
In a bowl or container, place the cucumbers, salt, and ice and fill with cold water covering the cucumber slices. Let the cucumbers soak for 30 minutes in the salted ice water. This will not only give the cucumbers a little flavor, but will also help keep them nice and crunchy!
After 30 minutes, drain the cucumbers and remove any leftover ice cubes. Rinse the cucumbers once to remove any extra salt and then drain and dry on paper towel for at least 15 minutes. For this recipe, you want to make sure your cucumbers are dry so that they soak up the cream dressing.
While your cucumbers are drying, mix together the sour cream and vinegar in a container. Next mix in the honey and the fresh chopped dill.
Add the dry cucumbers and stir to coat. You can eat right away or leave in the fridge for later. These will keep for up to three days and still be crunchy! Enjoy!
This blog post was shared at: From the Farm Blog Hop