Cucumbers with Sour Cream and Dill

2 English (seedless or hot house) cucumbers, thinly sliced
1 small to medium red onion, thinly sliced
2/3 to 3/4 cup sour cream
1/3 cup finely chopped fresh dill leaves
1 tablespoon kosher salt
water to cover

I like the English cucumbers because I don't have to remove the seeds. I like mine with the peel (better fiber) but my husband doesn't so we compromise by removing some peel but not all.
You can use regular cucumbers (much less expensive) but you should peel and remove the seeds, otherwise the dish will be too watery. I use a mandoline to slice both vegetables. If the slices are really thin, you need less sour cream. I've tried low-fat sour cream but the dish becomes watery and sweet. I have also used half sour cream and half full fat Greek yogurt and while that doesn't change the calorie count much, it adds more protein than fat. If you object to the salt, I guess you can rinse the veggies but I kind of think that defeats the purpose. The draining and drying (especially when the salt has been well dissolved) removes a majority of it and eliminates the need to add salt at serving time. While fresh dill is best, dried can also be used but in a much smaller amount.

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.