Creamy Cucumber Salad
Serves 4 to 6
This is a family favorite. We love the Pickled Cucumber Salad recipe that is in the similar and related recipes links and make it often, especially when there is an abundance of cucumbers from the garden. This is a little different because it has a creamy dressing, so it is nice change of pace. Both recipes came from my mother. Every now and then, I add chopped fresh dill or chives to this version for a little herbal flavor, but it is delicious just the way it is. If you are using cucumbers from your garden or any unwaxed, thin-skinned cucumbers, there is no need to peel.
- 2 large cucumbers, thinly sliced
- 1 medium onion, preferably sweet, thinly sliced
- 4 tablespoons apple cider vinegar (can use red wine vinegar)
- 2 rounded tablespoons sour cream, regular or reduced-fat
- 1-1/2 tablespoons granulated sugar, or to taste
- Pepper to taste
Salting the cucumbers is optional. It is done to remove some of the moisture from the cucumber so it does not thin out the creamy dressing. Whether or not to do it depends on the moisture content of the cucumbers being used. I usually do not salt them, in which case I add salt to the dressing. To salt cucumbers, place slices in a bowl; salt generously. Set in the refrigerator. Remove from refrigerator after 1 hour and drain off the salted water. Gently squeeze the cucumber slices to drain additional water. Mix together the cucumbers and onions.
Combine the vinegar, sour cream, sugar and pepper, making sure that the sugar is dissolved. (Add salt if cucumbers were not salted.) Taste for seasoning. Pour dressing over the cucumbers and return to refrigerator for several hours before serving. This will keep in refrigerator for up to one week, although the dressing will get thinner as the vegetables give off moisture.