Cucumbers in Dill Cream
""A Family Reunion", Good Food Magazine, August 1986. Prep time does not include 1-2 hours to chill."
photo by Dienia B.
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1 1⁄2 cups sour cream
- 1⁄3 cup chopped fresh dill
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- 4 dashes hot red pepper sauce (or to taste)
- 2 cups thinly sliced white onions (3 medium)
- 1 lb seedless cucumber, thinly sliced with peel (4 cups)
directions
- Mix sour cream, all but 1 T. of the dill, the vinegar, salt, and red pepper sauce in small mixing bowl.
- Make 3 or 4 layers of onion, cucumber, and sour cream mixture (in that order) in a 2-quart serving bowl. Refrigerate covered 1-2 hours, spooning juice from bottom of bowl over top several times.
- Sprinkle remaining 1 T. dill over top and serve cold.
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Reviews
-
Great salad! The dill cream sauce was very refreshing and complemented the cucumbers and onions well. Thanks for sharing! ZWT9 -
These were light and refreshing, I liked that they weren't sweet. I used a combination of fresh and dried dill with Persian cucumbers. Made for ZWT 9 Scandinavia by one of The Appliance Killers
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These were fantastic! Very similar to a recipe my mom always makes. I did peel the cucumbers (because my mom always does) and added some black pepper. I love the dill addition. The cider vinegar is the perfect amount for the amount of cucs and sour cream. Made for ZWT9 Scandinavia for the Soup-A-Stars -
My DH loved these cucumbers but for me the cider vinegar flavor was a tad overpowering. I did use only two dashes of hot sauce and 2 medium onions with the long english cucumbers. I marinated for 2 hours and enjoyed the salad especially with the fresh dill. Thanks JackieOhNo! for sharing this simple and tasty recipe! Made and reviewed for the Please Review My Recipe Tag Game. -
easy helped use up the bag of cucumbers i just got zwt9
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
