Cucumbers And Onions In A Sour Cream Based Salad

1. 1

   Slice the cucumber thin, layer in a colander and lightly salt with kosher salt and let sit and drain the water out of the cucumbers for about an hour, or up to 4 hours. While they are sitting, make the dressing by placing the vinegar, the sugar, and the sour cream into a small mixing bowl and mix well, let it sit for about an hour so the sugar dissolves. After the cucumbers have sat for at least their hour, rinse them well, and gently squeeze them. You can put them in a salad spinner to get out excess moisture if you want. Add them to a large mixing bowl. Then, as thinly as you can, but not paper thin, slice the onion in rings or strips. Place them into the bowl with the cucumbers. Give the dressing a good stir again, and pour over vegetables, blend-in the dressing, chill for at least 4 hours and serve. Tightly covered this will keep in the refrigerator for up to two days, and is always better 24 hours after it is made.

* Per serving · 4 servings · Values may vary.

No additional tips available.