Creamy Cucumber Salad
Creamy Cucumber Salad: lightly brined cucumbers in a tangy sour cream-dill dressing with red onion—cool, easy, and perfect for warm days.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Cups English Cucumbers (Thinly Sliced (About 2 Large))
- 1 Teaspoon Salt
- ½ Cup White Vinegar
- ½ Cup Water
- ½ Cup Sour Cream
- ¼ Cup Mayonnaise
- 1 Tablespoon Chopped Fresh Dill
- 1 Teaspoon White Granulated Sugar
- 1 Small Red Onion (Thinly Sliced)
Instructions
- 1
Slice and Seed Cucumbers. Slice the cucumbers in half lengthwise and remove the seeds using a teaspoon. Cut the cucumbers about ¼" thick.
- 2
Marinate Cucumbers. Layer the cucumbers in a large bowl and sprinkle each layer with salt. Add the vinegar and water and stir. Let the cucumbers stand for 30 minutes, stirring occasionally.
- 3
Make the Dressing. While the cucumbers marinate in the vinegar and salt solution, whisk together the sour cream, mayonnaise, dill, and sugar in a large bowl and set aside for later.
- 4
Drain Cucumbers. Using a large colander drain the cucumbers well and use paper towels to blot excess moisture from the cucumbers. Alternatively, you can drain the cucumbers and spread them on paper towels to blot them.
- 5
Combine Cucumbers and Dressing. Place the cucumbers in a large bowl with the (optional) sliced red onion. Add the sour cream dressing and mix well. Cover and refrigerate until ready to serve.