Monday, July 6, 2015

Recipe #87: Cucumbers in Sour Cream & Dill

I could literally eat these cucumbers till the cows come home.  I have been making this recipe for the last 30 years, and usually would serve with my rouladen and hot and sour red cabbage that I have already posted on this blog.  But, that said, it's an excellent summer dish, and as the cucumbers sit in the refrigerator, they actually get crisper.  You would think they would become soggy but just the opposite.  This is a one-bowl recipe, and is ready in a few hours.  You will love it!!  Okay, let's cook...

3 medium cucumbers or 2 large, cut length-              1 tsp salt
    wise, seeded and sliced razor                                     1 tbsp sugar
2 tbsp white vinegar                                                         2 green onions, including tops, sliced thin
1/8 tsp fresh ground black pepper                                3-5 tbsp dried dill, depending how much you
1 cup sour cream (do not use light)                                like dill..I use all 5

Mix all ingredients, except for cucumbers, in a large bowl.  Add the cucumbers and stir until thoroughly combined.  Cover with plastic wrap and refrigerate at least 2-3 hours.  Use a slotted spoon to serve.  They will hold another day, but you probably won't have any left.  Bon appetit!


get all the seeds out of the cucumbers...I use a spoon and scrape them out...

razor thin...

they should look like this...
 
 
 

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