- Cooking Time:
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- sour cream
- fresh or dried dill and/or chives
- Peel and slice cucumber(s) into coins about as thick as a nickel. Place in a colander and salt lightly. Allow to drain about 1/2 hour, then rinse in cold water and pat dry. (This salting/draining step can be skipped, if your cuke is not too watery, and if you intend to eat the entire salad and not keep any leftovers; otherwise, the sauce gets watery with prolonged storage and the cucumber slices get limp).
- Prepare sauce: In a bowl, put enough sour cream to coat the cucumber slices (I usually require 1/2 to 1 cup). Stir in some sugar and vinegar (I usually start with 1 Tbl. of each) and taste-test until resulting sauce seems equally sweet/tart. Add fresh or dried dill and/or chives to your liking, and combine sauce with the cucumbers, coating them well. Cover and refrigerate a minimum of 1/2 hour before serving. The longer they marinate, the more flavorful the cukes become.
- These are great served as an accompaniment to any grilled meat.
NotesI have no idea where my Mom got this one, but she's made them for years and so have I. There are no real measurements involved here; this is more of a method, and you can adjust everything to your liking. Just be careful...these can be addicting!!