Don’t be tempted to throw this together just before serving; a couple of hours rest time is essential for full flavor.
|1 ½||unpeeled English cucumbers, sliced thin*|
|½||cup||minced scallions, white parts only|
|1 1/2||cups||sour cream|
|2+||teaspoons||dried dill weed|
|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.|
- 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.