Creamy delicious and full of flavor is the only way to describe this easy recipe for Dill Sour Cream Cucumbers and Onion.
Dill Sour Cream Cucumbers and Onion is a fantastic way to use your garden fresh cucumbers when they start coming in or cucumbers from your favorite farmers market. This is a very fresh , cool and light tasting cucumber salad, perfect anytime of the year but especially when cucumbers are in abundance in the garden. We’re going to run through this easy cucumber salad recipe together so let’s gather the ingredients.
Dill Sour Cream Cucumbers and Onion Ingredients:
- 1 medium onion, cut in half, cut each half into thin slices
- 1 cup sour cream
- 4 medium cucumbers, washed, peeled and sliced about 1/4 inch thick
- 1 Tablespoon plus one Teaspoon apple cider vinegar
- 1 Tablespoon white sugar, or to your taste
- Salt and pepper to taste
- 1/2 Teaspoon Dill Weed, more if you like
- Good Dash of salt
How To Make Dill Sour Cream Cucumbers and Onion
The first step in the recipe is to place your sliced cucumbers in a colander. Then, place the colander into a large bowl. Sprinkle a good dash of salt over the cucumbers. The salt will release the water in the cucumbers so the dressing won’t get watery. Place a small plate over the cucumbers and push down slightly. Set the bowl aside for a couple of hours so the salt can do it’s work.
After a couple of hours, drain any water that the cucumbers have released and that is in the bottom of the bowl. If you want to, you can rinse the cucumbers in the colander to get rid of the salt. Pat the cucumbers dry with a paper towel. Remove the cucumbers from the colander to a large bowl, add the sliced onion and set the bowl aside while we make the dressing.
To make the dressing place the sour cream, apple cider vinegar, sugar, dill weed and salt and pepper in a medium size bowl. Whisk the ingredients together to combine them. Pour the dressing over the cucumbers in the bowl. Fold the dressing into the cucumbers and onions gently. Put plastic wrap over the top of the bowl and refrigerate your Dill Sour Cream Cucumbers and Onions for at least 2 hours.
Take full advantage of the cucumbers and onions in your garden this year, make this delicious Dill Sour Cream Cucumbers and Onion Recipe for the Summer holidays and beyond, ENJOY!
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Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Lemon Rice Salad…Canned Green Bean Salad…Strawberry Feta Salad with Balsamic Vinaigrette…Mustard Vinaigrette Salad Dressing…Summer Tomato Salads
Dill Sour Cream Cucumbers and Onion
Ingredients
- 4 medium cucumbers, washed, peeled and sliced thin
- 1 medium onion, cut in half, cut each half into thin slices
- 1 cup sour cream
- 1 Tablespoon apple cider vinegar
- 1 Teaspoon apple cider vinegar
- 1 Tablespoon white sugar (you can add more to your liking if you wish
- salt and pepper to taste
- 1/2 Teaspoon Dill Weed, more if you like
Instructions
- The ingredient amounts are a good base to start with, everyones tastes are different. Taste and adjust to your liking.Place your sliced cucumbers in a colander, place the colander into a large bowl. Sprinkle a good dash of salt over the cucumbers. The salt will release the water in the cucumbers so the dressing won't be watery. Place a small plate over the cucumbers, push down slightly. Set the cucumbers aside for a couple of hours.
- Drain any water in the bowl underneath the cucumbers in the colander. You can rinse the cucumbers in the colander to get rid of the salt if you like. Pat the cucumbers dry with a paper towel. Remove the cucumbers from the colander to a large bowl. Add the thinly sliced onion to the cucumbers in the bowl. Set the cucumbers and onions to the side while we make the sour cream dressing.
- To make the sour cream dressing place the sour cream, apple cider vinegar, sugar, dill weed and salt and pepper in a medium size bowl. Whisk to combine the ingredients together until well incorporated. Fold the dressing into the cucumbers and onions gently, cover with plastic wrap and refrigerate at least 2 hours before serving. Serve cold. Keep leftover Cucumber and Onions wrapped and refrigerated.
