So, I know this seems like a rather summery side dish, but it’s in the 80’s in Florida, so we’ll be eating this in December. Why not?
I found this recipe on Deep South Dish. The only downside to it is that you really do have to let it chill in the fridge overnight, or at least several hours. It makes it so much tastier, though it’s hard to wait!
- 4 cucumbers
- 1 sweet onion
- 1 TBSP kosher salt
- 1/3 cup white vinegar
- 1/3 cup granulated sugar
- 1 cup sour cream
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp dried dill weed (or 2 teaspoons fresh chopped dill, but our dill plant is looking a little sad these days!) Now, as usual, I’ll admit that I pretty much doubled the amount of dill weed. Sorry, not sorry.
- Peel the cucumbers and slice them ~1/2 inch thick. Place in a colander and toss with the salt. Let them sit for a least 30-60 minutes (in the sink or over a bowl) in order to draw out some of the water. This step is critical as this salad already contains plenty of liquid. Not getting some of the water out of the cukes to begin with can result in a very runny (but still tasty, of course!) dish.
- While the cucumbers are hanging out in the colander, begin making the dressing in a bowl by whisking together the vinegar, sugar, sour cream, pepper, and dill weed.
- Slice the onion into thick slices and add to the bowl with the dressing.
- Once the cucumbers have had a chance to sit for awhile, add them to the dressing & onion mixture and toss thoroughly. Cover tightly and store in the refrigerator for several hours or overnight. Stir occasionally. Serve cold.
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