This refreshing dish is a classic comfort food and a perfect side for warm weather. The crispness of the cucumbers contrasts beautifully with the creamy tang of the sour cream, making it a delightful pairing for grilled meats or as a stand-alone salad. The addition of fresh dill and a hint of garlic brings a burst of flavor, elevating this simple recipe into a crowd-pleasing favorite. It’s quick to prepare, requires minimal ingredients, and is as nourishing as it is satisfying.
Ingredients:
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 1 cup sour cream
- 1 tablespoon white vinegar or lemon juice
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 clove garlic, minced
- 1 teaspoon sugar (optional, for a hint of sweetness)
- Freshly ground black pepper, to taste
Instructions:
- Prepare the Cucumbers: Place the sliced cucumbers in a colander. Sprinkle with salt and toss gently to combine. Let them sit for 15-20 minutes to draw out excess moisture. Rinse under cold water, pat dry with paper towels, and set aside.
- Mix the Dressing: In a medium bowl, whisk together the sour cream, vinegar (or lemon juice), dill, garlic, and sugar (if using). Season with black pepper to taste.
- Combine and Chill: Add the cucumbers to the dressing and toss until well-coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Transfer the cucumbers in sour cream to a serving dish. Garnish with extra dill, if desired, and serve chilled.
This simple, creamy dish is best served fresh but can be stored in the refrigerator for up to 24 hours. Enjoy its cool, tangy flavors as a versatile addition to your meal!
