Cucumbers with Sour Cream and Dill
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
2 English (seedless or hot house) cucumbers, thinly sliced1 small to medium red onion, thinly sliced2/3 to 3/4 cup sour cream1/3 cup finely chopped fresh dill leaves1 tablespoon kosher saltwater to cover
Thinly slice the cucumbers and onion. You can peel the cucumber if desired or peel every other strip. Place in a large bowl and cover with water. Add the salt and stir to dissolve. Cover the bowl and refrigerate several hours or overnight.
Drain the cucumbers and onions in a colander and then dry them with a clean kitchen towel (one without lint) or paper towels. Discard the soaking water.
Mix the cucumbers and onions with the sour cream. Use only as much sour cream as you need to moisten all of the veggies. Add the chopped dill and mix well. Refrigerate at least another hour and longer if you can before eating. Pepper can be added to taste. It's doubtful you will need more salt.
Serving Size: Makes about 6 servings, about 1/2 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user EILEENNP.
Drain the cucumbers and onions in a colander and then dry them with a clean kitchen towel (one without lint) or paper towels. Discard the soaking water.
Mix the cucumbers and onions with the sour cream. Use only as much sour cream as you need to moisten all of the veggies. Add the chopped dill and mix well. Refrigerate at least another hour and longer if you can before eating. Pepper can be added to taste. It's doubtful you will need more salt.
Serving Size: Makes about 6 servings, about 1/2 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 93.9
- Total Fat: 6.0 g
- Cholesterol: 12.7 mg
- Sodium: 976.0 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.7 g
- Protein: 2.4 g