Prep 10 mins
Cook 4 hrs
As a teenager, I worked in a boat club where they served these delicious cucumbers. A sweet old lady named Annie would prepare this daily, and I have fond memories of her. The members of the club loved this dish so I know that you will too. (Preparation time is very fast, but the numbers below include the refrigeration time.)
- 2 cucumbers
- 1 teaspoon salt
- 1⁄2 teaspoon lemon juice
- 5 green onions, tops only
- 3⁄4 cup sour cream
- Peel cucumbers, slice paper thin. (You can cut in half and remove seeds first if you wish, but Annie did not do it this way.).
- Place in medium bowl and cover with water. Add 1 tsp salt.
- Refrigerate overnight or for at least 4 hours.
- Drain well in colander, do not rinse. Place in serving bowl.
- Chop the green onions and add to cucumbers.
- Add sour cream, lemon juice and dill. Stir to combine.
Great salad. We skipped the salting part since we used a non bitter garden cucumber.
LOVED IT! These were so good, and very refreshing with our Mexican dinner. I have to admit that I'm not a big cucumber fan, but I had no problem gobbing these up. Hubby, who is a cucumber lover, thought they were terrific too. I added a bit of pepper and garlic too. Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.
Hello mums the word, both sets of my grandparents from Eastern Europe, made their cucumbers this way and I loved them! I wasn't sure I would ever again find any like them! I made them as a side for recipe #274288 and the creamy, cool, & refreshing taste of the cucmbers were just the right thing to make! The dill makes the dish!! :) Made for "I Recommend . . .A New Thread" from puppitypup's recommendation - thanks so much for sharing this recipe - it is definitely a keeper! Diane :)