- 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.