Ingredients
- 3 medium cucumbers (about 2 1/4 pounds), peeled, halved lengthwise, and thinly sliced
- 2 tablespoons kosher salt
- 1/4 cup plus 2 tablespoons sour cream
- 3 tablespoons chopped fresh dill
- 1 tablespoon white distilled vinegar
- Pinch of cayenne pepper
- Freshly ground black pepper
Directions
In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour.
In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes.
Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayenne, and season with pepper to taste. Serve immediately, or cover and refrigerate for up to 24 hours.
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By chrysteljudie_1...
San Jose
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!
By Master Chef Rhino
Eden Prairie, MN
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.
By jovanna_2562938
Long Island, NY
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.
Read all 16 reviews