Dilly Cucumber Salad
By Erin Froehlich Serves 8
This traditional summer side dish has been a favorite in my family for generations. It's simple to make and wonderfully refreshing to eat. To me, it tastes like summer.
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- 1 Large Hot House Cucumber
- ¼ to ½ Cup Sweet Onion
- 1 Cup Daisy Sour Cream
- 4 Tbsp Fresh Chopped Dill
- 3 Tbsp White Wine Vinegar
- 3 Tsp Sea Salt
- 3 Tsp Black Pepper
- 1 Tbsp Sugar
You may also need:
Bowl, Kitchen Knife, Mandolin, Sealable Bag, Spoon
Substituted Greek Yogurt instead of Sour cream - very good!
Peel the skin from one half the cucumber for a variety of color and texture. Slice as thinly as possible - a mandolin makes this much easier, though it can be done with a knife.
Depending on your tastes, halve and thinly slice your onion in the same way as you did your cucumber.
Add cucumber and onion slices to a medium sized mixing bowl, stir in 1 cup sour cream (I like Daisy brand because they only have one natural ingredient), fresh dill, white wine, vinegar, sea salt, black pepper, and sugar.
It's really that easy. You can eat your Dilly Cucumber Salad right away, though this is a dish that tends to get better with time to marinate.
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