Cucumbers in Sour Cream
This dish is perfect as a cool, refreshing side in a summer meal. However, it is deceptively simple. There's one step that is vital to its success.
- Place the sliced cucumbers in a medium bowl. Sprinkle with the salt and stir a few times to incorporate the salt. Let stand for 1 hour. The salt will season the cucumbers and cause them to release their water content.
- This next step is important. Drain the cucumber slices first in a colander. Then place the slices between several layers of paper towels, pressing to remove excess liquid. You do not have to smash the slices; just press them firmly.
- Return the drained cucumbers to the bowl and stir in the vinegar, chives and black pepper. Next, stir in the sour cream 1/4 cup at a time. The amount of sour cream used depends upon the amount of cucumber slices your 3 large cucumbers produced. You don't want the slices swimming in sour cream. Just add enough sour cream to coat the slices well.
- Chill at least 1 hour before serving.
- Makes 4 to 6 servings.
Prep time: 2 hours 20 Min; Cooking time: 0 minutes; Total time: 2 hours 20 minutes
Recipe editor Patricia Mitchell