Prep Time 10 minutes minutes
Optional Chilling Time 30 minutes minutes
Total Time 40 minutes minutes
In a large bowl, combine sour cream with vinegar, garlic, sugar, salt and dill.
Using a sharp knife or a mandoline, slice the cucumbers into ¼ inch thick slices.
To the bowl with the dressing, add the cucumbers and the sliced onions. Toss well for the dressing to coat the cucumbers.
Optional: chill in the fridge before serving for 30 minutes to an hour.
Transfer to a serving bowl, sprinkle with a grind of fresh cracked black pepper and serve.
- Feel free to experiment with the ingredients in this recipe to suit your preferences. Increase or decrease the amount of sugar, use a different style of vinegar, or leave out the onions if you prefer.
- You can make this salad with any variety of cucumbers.
- You can peel and remove the seeds from your cucumbers if necessary preferred. With English cucumbers, I don't typically remove the peel.
Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 13mg | Potassium: 284mg | Fiber: 1g | Sugar: 5g | Vitamin A: 352IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg