2-3 cucumbers, thinly sliced
1 tablespoon finely chopped purple onion
1/3 cup sour cream
1 Tblsp. vinegar
1½ - 2 Tblsp. fresh chopped dill or 1½ tsp. dried dill
2 Tblsp. chopped black olives, optional.
Arrange cucumber slices in a serving bowl or colander, sprinkling layers with salt as you go.
Place a saucer or other weight on cucumbers to weigh down.
Let stand for at least 2 hours. Pour off, or allow juices to drain.
Add purple onions and toss.
Combine sour cream, vinegar, pepper to taste, and chopped dill.
Pour over cucumbers.
Serve with any summer sandwich. Especially nice alongside grilled fish!
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