Fresh dill and sour cream turn the summer staple into something cool, creamy and refreshing. Try this classic Midwestern salad with black bread and smoked salmon, or as a simple side for chicken or fish.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 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
Instructions
- 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.
- 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.
- 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.
- To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 122 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 17 mg |
| Sodium | 892 mg |
| Serving Size | 1 of 4 servings |
| Calories | 122 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 17 mg |
| Sodium | 892 mg |
Reviews
Loved this! Used red onions
2 stars only because recipe is incomplete.
My German family has made a version of this for generations. This recipe is ALMOST identical to what we make with one major exception, sweetness. Sugar is needed in the sour cream & dill sauce.
Look it seems pretty common sense to me. You’ve got sour cream and vinegar. You need something sweet to balance the sourness. You should have a sweet & sour kick to the flavor, common in many German dishes.
As to the salting of the cucumbers, yes it’s needed. It drains excess liquid so you don’t end up with a soupy mess. Add the salt and drain through a strainer weighted down over a bowl for at least 30 minutes. The draining liquid will take most the salt away with it. Taste the drained liquid and you’ll cringe at the saltiness; but cucumbers will be left perfectly seasoned.
My German family has made a version of this for generations. This recipe is ALMOST identical to what we make with one major exception, sweetness. Sugar is needed in the sour cream & dill sauce.
Look it seems pretty common sense to me. You’ve got sour cream and vinegar. You need something sweet to balance the sourness. You should have a sweet & sour kick to the flavor, common in many German dishes.
As to the salting of the cucumbers, yes it’s needed. It drains excess liquid so you don’t end up with a soupy mess. Add the salt and drain through a strainer weighted down over a bowl for at least 30 minutes. The draining liquid will take most the salt away with it. Taste the drained liquid and you’ll cringe at the saltiness; but cucumbers will be left perfectly seasoned.
This salad/side has always been a favorite since I was a kid. So refreshing.
wonderful…
I added a bit of mayo, dried dill because I didn’t have fresh. I also added a few radishes from the garden during the salt process. Quite tasty and a great way to use garden veggies!
I thought this recipe was just okay. I rated the recipe as is. I felt that it needed a little bit of sweetness so I added a couple tablespoons of mayonnaise. It was much better with this addition.
A. ZZsAz .. z.ZZB.
This is delicious, however, the recipe needs to be up dated to say “RINSE” the cukes and onions of the salt. I knew enough to do it, but it should be included in the recipe.
This was easy and delicious. Next time I’m going to try it with plain greek yogurt for the tzaziki influence. But a total keeper!
This was a staple during cucumber season when I was growing up. I doubled the dressing the second time I made this because that’s how ours was. I also followed the suggestion to put a plate and heavy bottle on top of the cucumbers in the colander. If only my partner liked cucumbers in sour cream we would eat this on a regular basis. As it is I’ll save it for potlucks.