Ingredients Jump to Instructions ↓

  1. 3 Cucumbers - (abt 2 1/4 lbs) - peeled, halved (medium)

  2. Lengthwise, and thinly sliced

  3. 2 tablespoons 30ml Kosher salt

  4. 1/4 cup 59ml Sour cream - plus

  5. 2 tablespoons 30ml Sour cream

  6. 3 tablespoons 45ml Chopped fresh dill

  7. 1 tablespoon 15ml White distilled vinegar

  8. 1 Cayenne pepper

  9. Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes.

  2. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes.

  3. 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.

  4. This recipe yields 4 to 6 side dish servings.


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