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A cool and refreshing summertime favorite. Cucumbers make the perfect vegetable side dish as they go well with just about any meal. Luckily I have tons of cucumbers right now as they did really well in my garden this year.
It is up to you whether or not you want to peel the cucumbers. If they are thick-skinned and fresh from the garden then you may want to remove all or most of the peel with a vegetable peeler or paring knife. English cucumbers have thinner skins and don’t usually require peeling.
Unless you are using seedless cucumbers or you cut the seeds out, you will want to draw the water out of them. Salt draws moisture out of vegetables through the process of osmosis. Place cucumber slices in a colander and sprinkle with the salt. Put the colander in the sink and let the cucumbers sit for 20 minutes, then gently pat dry with a paper towel.
Cucumbers will release water and begin to soften over time, for a crispier salad plan on eating it within an hour of assembly.
Creamy Cucumber Salad
Ingredients
- 2 cups peeled and sliced cucumbers
- ½ tsp salt
- ½ cup sour cream
- 2 tsp vinegar
- ½ tsp sugar
- ¼ cup chopped onion
- ½ tsp dill weed
- dash cayenne pepper
Instructions
- Place cucumber slices in a colander and sprinkle with salt. Put the colander in the sink and let the cucumbers sit for 20 minutes, then gently pat dry with a paper towel.
- In a medium bowl combine all dressing ingredients and then toss in the cucumbers.
- Chill up to 1 hour before serving.
