Dill Sour Cream Cucumbers and Onion
This recipe gives you a very creamy, cool, light, fresh feel in your mouth. The tart, sweet flavor is still there, along with a taste of dill.
Servings 6
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.