Ingredients
Scale
For the salad:
- 3 large cucumbers, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh dill, chopped
For the dressing:
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
Instructions
- Slice the cucumbers into thin rounds, about 1/8 inch thick. You can use a mandoline for even slices, but a sharp knife works just fine.
- Place the cucumber slices in a large bowl. Add the thinly sliced red onion and chopped fresh dill.
- In a separate small bowl, whisk together the sour cream, white vinegar, and sugar until smooth. The sugar should dissolve completely.
- Add the minced garlic, salt, and black pepper to the dressing. Give it another good whisk.
- Pour the dressing over the cucumbers and toss everything together until well coated. Make sure every slice gets some of that creamy dressing.
- Cover the bowl and refrigerate for at least 30 minutes before serving. This gives the flavors time to meld together and the cucumbers release some of their juices.
- Give it a quick stir before serving. Taste and adjust the seasoning if needed—you might want a pinch more salt or a splash more vinegar depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
