Saturday, August 2, 2014

Cucumbers in Sour Cream and Dill - weekend recipe

We harvested 4 long cucumbers out of our garden this week and just had to make cucumber salad.  I like this version with sour cream, my husband likes a more Thai-related version.  (You can find that recipe on Facebook.This recipe is a cool side dish to serve with grilled fish or chicken.  We had it with grilled chicken and corn on the cob. It was a perfect summer feast!

Cucumbers with Sour Cream and Dill

5 cups thinly sliced regular or English cucumbers (about 2 cucumbers) 
1/2 teaspoon salt 
1/2 cup reduced-fat sour cream 
2 tablespoons herbal vinegar or white vinegar (perfect with dill or chive vinegar)
2 tablespoons sugar (or sugar substitute equivalent)
1/4 cup diced red onion 
1 to 2 tablespoons minced fresh dill 
1/8 teaspoon black pepper


Peel the cucumbers if you prefer. Place cucumber slices in a colander, sprinkle with salt and toss to coat. Let stand in the refrigerator for 1 to 2 hours, allowing cucumbers to release some moisture then pat cucumber dry with paper towel. In a large bowl, combine sour cream, vinegar and sweetener. Add sliced cucumbers to the sour cream dressing along with the onion, dill and black pepper. Stir gently to coat. Chill 1 hour before serving to allow flavors to blend.

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