Creamy Cucumber Salad

  • Level: Easy
  • Yield: 4 servings
  • Total: 1 hr 10 min (includes standing time)
  • Active: 10 min


4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds

1 small sweet onion, thinly sliced into rings

Kosher salt

1/2 cup sour cream

1/4 cup chopped fresh dill

2 tablespoons white vinegar 

Freshly cracked black pepper


  1. Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
  2. Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels. 
  3. Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
  4. To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.
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16 Reviews


When making this recipe the cucumbers need to be squeezed dry with your hands after they rest with the salt. Most of the water will be removed. Marvelous recipe, also from my mother and grandmother. Thank you for this.

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