My Mom (Joanne Rempel) made this salad a lot in my youth and it holds nostalgic memories! I had not had it in years and in my early 40s had a strong craving for it. I found a recipe online and made it for something different. It took me back to my childhood and I still enjoy it as much as I did as a kid!
Ingredients
- 2 large cucumbers (English or field), peeled and sliced thin
- 1 tsp salt
- ½ cup sour cream
- 2 tbsp white sugar
- 2 tbsp white vinegar
- 2 tsp dried dill
- a pinch of pepper
Method
Slice the cucumbers as thin as you can, on the thinnest setting of a mandoline or with a knife.
Layer the slices in a colander, salting each layer lightly, and set it in the fridge so the salt can pull the water out, at least 30 minutes (or however long the rest of the prep takes). If you have time, toss and squeeze them once partway through.
Mix the sour cream, sugar, vinegar, dill, and pepper to make the dressing. Go light on salt in the dressing; the cucumbers are already salted.
When you’re ready to combine, squeeze the excess water from the cucumbers. Fold them into the dressing and refrigerate for at least an hour before serving.
Substitutions
- Dried dill → parsley (fresh or freeze-dried) plus a little thyme or tarragon
Notes
- If possible, prepare the cucumbers and dressing 24 hours ahead, but keep them separate and combine them an hour before serving.
- For 2 people, use one cucumber and halve everything else. A small batch is best served shortly after mixing (still chill it for at least an hour).