Recipe by Trinkets
This was first printed in House & Garden in June of 1956, written by Ruth A. Matson. This time of year I start thinking of the approaching hot summer nights and this is one recipe that comes to mind. It's cold, requires no heat, and can be done in advance. It's also delicious with anything. The 1 hour of cooking time is merely chilling time. **Please note, I usually do not add the full amount of sugar, perhaps even just 1/3. So I suggest trying it without before making that decision.
- 1⁄2 teaspoon salt
- 1 tablespoon sugar (*See comments above)
- 2 tablespoons cider vinegar
- 1 cup sour cream
- 2 tablespoons chives, chopped
- 2 teaspoons fresh dill, chopped head and fronds
- 1 teaspoon celery seed
- 2 cucumbers, firm and fresh
Directions See How It's Made
- Dissolve the salt and sugar in the vinegar, add the sour cream and stir until smooth.
- You may like more or less vinegar, salt or sugar, but don't make the dressing too sweet.
- Add the chives, dill and celery seeds.
- (If you are using waxed cucumbers peel 1st).
- Slice the unpared cucumbers paper-thin and combine with the dressing.
- Chill for 1 hour or more.
- Sour cream cucumbers improve in taste as they stand.
- The flavor os the cucumbers seeps into the rdressing.