Creamy Cucumber Salad

[uaevisa]

A quick note about the ingredients, if you’re using homegrown cucumbers, you might opt to not peel them. I always peel store-bought cucumbers because god know who or what touched them first and washing just doesn’t seem sufficient.

If you like a milder onion flavor, use yellow onions or sweet vidalia onions. If you prefer a sharper onion flavor, use red onion.

Creamy Cucumber Salad

3 pounds sliced and peeled cucumbers (weight after peeling)
1 small red onion, sliced thinly
18 ounces light sour cream
3/4 cup white distilled vinegar
1 tablespoon granulated sugar
1 teaspoon dried dill weed (or 2 teaspoons fresh chopped dill)

The cucumbers are peeled and sliced, then set aside. The onions are finely chopped, and the dressing continues.
Mix the sour cream, vinegar, sugar, and dill in a medium-size mixing bowl. Taste and adjust vinegar and sugar to taste.

Add the cucumber and onions and mix well. Cover and refrigerate for at least one hour before serving.

Recipe Notes
Taste the sour cream mixture and add vinegar and sugar to taste before adding the cucumbers.

 

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