Cucumber-Dill Salad Recipe
Don’t be tempted to throw this together just before serving; a couple of hours rest time is essential for full flavor.
Ingredients
| 1 ½ | unpeeled English cucumbers, sliced thin* | |
| ½ | cup | minced scallions, white parts only |
| 1 1/2 | cups | sour cream |
| 4 | tablespoons | rice vinegar |
| 2+ | teaspoons | dried dill weed |
| 3/4 | teaspoon | salt |
| 1/2 | teaspoon | freshly ground black peper |
| *English cucumbers are long, with tender, un-waxed skins that are pleasant to eat. American cucumbers can be substituted, but you must peel them first. |
Directions
- Place the sliced cucumbers in a spacious bowl and set aside.
- Mix the scallions, sour cream, vinegar, dill weed, salt, and pepper in a bowl. Pour over the cucumbers and mix well.
- Cover and refrigerate for two to three hours to develop the flavors.
Preparation Time:
10 minutes plus two to three hours downtime.
