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Cucumber Salad Recipe

Cucumber Salad

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on June 19, 2011

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    After reading the reviews, I was a little skeptical about the dish being too salty. I let the salt sit for a half hour, and then rinsed VERY well and let them drain as directed. I used a little more vinegar and cayenne in the dressing, because I like a little more bite. As Paula always says, sour cream needs salt, so the sour cream balanced out the saltiness of the cucumbers. DELICIOUS! The dill added a nice little zing to it, and it made a wonderful side to our bbq on a hot summer day. Definitely will make again!

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  • on August 29, 2010

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    Do not add the salt to the cucumbers in this recipe until you have mixed everything together and taste it. Likely you will need a small amount if any salt at all. Rinsing will just not get it out of the cucumbers and leave you with an excessive salt taste. I LOVE salt too but I guess it truly is possible to have too much of a good thing.

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  • on August 29, 2010

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    I have a ton of cukes to use up and some leftover sour cream, this recipe fit the bill. I let the salt remain on the cukes for 25 mins, rinsed VERY well as directions stated, then waited another 10 mins more to drain as specified--then with a clean dishtowel, again as directed, I pressed them dry. I tossed them in the bowl with the sour cream mixture, and it was lovely. I liked the silkier texture the cukes had, still crisp, but not the usual, hard crunchy bite I am really getting tired of eating plain in a salad w/tomatoes, booooooring! I love dill, so that addition was right up my alley. I used white wine vinegar b/c it was handier. It was not pickly or harsh in any way whatsoever as others have mentioned. (Perhaps they didn't rinse the cukes well.. I added 1/8 tsp. of cayenne, gave it a nice backnote, a slight kick to it. I am going to make this again.

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  • on August 01, 2010

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    I fallowed the recipe to a tea, but my cucumbers were still very watery. I made this a second time and laid the cucumber on a cooling rack covered w/ paper towels. Then let dry for about 10-15min. I also used lemon juice instead of vinegar, not so picklely like some have commented on. This is a simple but yummy recipe.

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  • on July 12, 2009

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    cut salt in half,add onions & some romas

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  • on June 25, 2009

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    I have made this twice and it comes out tasting very salty, It over powers the fresh taste of the cucumber .I am going to find another recipe.
    Jane

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  • on July 04, 2007

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    If you omit the sour cream you could probably bottle these as pickles!

    Had some exra cukes on hand so tried this recipe. Very salty even though I rinsed and rinsed and rinsed. Heard one chef on this station recommend scooping out the seeds and pulp to reduce the liquid. Next time, I'll skip the 30-min. salt step, scoop out the pulp (which will make for nice crescent-shaped slices and serve the salad crunchy. Hmmm--might be even easier if I use a bottled dressing!

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  • on August 13, 2005

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    No fireworks with this recipe but given the crushing humidity outside, this was an easy and flavorful no-brainer. Will make again due to simplicity but will probably try to kick it up a little.

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  • on August 05, 2005

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    This was very tasty. The cayenne gave it a small kick. Salting the cucumbers before mixing adds so much flavor. Very good and refreshing.

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  • on February 27, 2005

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    This is a good cucumber recipe, though maybe a bit on the bland side. It's very easy to make and everyone that had it at our party enjoyed it. I personally thought it could use just a little something else to kick it up though.

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