Instructions:
- Prepare Cucumbers:
- Peel the cucumbers if desired (especially if using regular cucumbers, which can have a waxy skin).
- Slice the cucumbers thinly, about 1/8 inch thick. If using a regular cucumber, you might want to cut it in half lengthwise and scoop out the seeds to avoid excess moisture.
- Salt the Cucumbers:
- Place the cucumber slices in a colander and sprinkle with a bit of salt. Toss to coat.
- Let them sit for about 10-15 minutes to allow some of the moisture to drain out. This helps prevent the salad from becoming too watery.
- Make the Dressing:
- In a large bowl, combine the sour cream (and mayonnaise if using), minced garlic, dill, lemon juice or vinegar, and sugar if desired. Mix well.
- Taste and adjust the seasoning with salt and black pepper.
- Combine:
- After the cucumbers have drained, pat them dry with paper towels.
- Add the cucumbers and red onion (if using) to the bowl with the dressing. Toss to coat everything evenly.
- Chill and Serve:
- Refrigerate the salad for at least 30 minutes to let the flavours meld. It can be served immediately, but chilling enhances the taste.
- Garnish (Optional):
- Before serving, you can garnish with additional fresh dill or a sprinkle of paprika for extra colour.
Ingredients:
- 2 large cucumbers (English cucumbers work well, but regular ones are fine too)
- 1 small red onion (optional, finely sliced)
- 1 cup sour cream or Greek yogurt
- 2 tbsp mayonnaise (optional, for extra creaminess)
- 1-2 cloves garlic, minced (adjust to taste)
- 1-2 tbsp fresh dill, chopped (or 1-2 tsp dried dill)
- 1-2 tbsp lemon juice or white wine vinegar
- 1 tsp sugar (optional, to taste)
- Salt and black pepper to taste
Enjoy your creamy cucumber salad! It’s great on its own or as a side dish with grilled meats or sandwiches.
