Cucumber Salad with Sour Cream and Dill

Name: Cucumber Salad with Sour Cream and Dill
Cook time: 45 min
Total time: 45 min
Ingredients: 2 English cucumbers, peeled, halved lengthwise and cut on the diagonal into ¼-inch slices; Kosher salt and ground black pepper; 1/2 medium red onion, thinly sliced; 1/4 cup white vinegar; 1/2 cup sour cream; 1/4 cup prepared horseradish; 1 cup lightly packed fresh dill, roughly chopped

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Cook Time: 45 minutes

Total: 45 minutes

Servings: 5

Ingredients

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2 English cucumbers, peeled, halved lengthwise and cut on the diagonal into ¼-inch slicesKosher salt and ground black pepper1/2 medium red onion, thinly sliced1/4 cup white vinegar1/2 cup sour cream1/4 cup prepared horseradish1 cup lightly packed fresh dill, roughly chopped

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Instructions

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Step 1

In a large colander set over a large bowl, toss the cucumbers with 1 teaspoon salt. In a small bowl, stir together the onion, vinegar and ¼ teaspoon salt. Let both the cucumbers and the onion mixture stand for 15 minutes; occasionally toss the cucumbers to encourage the liquid to drain.

Step 2

In a medium bowl, stir together the sour cream and horseradish. Using your hands, firmly squeeze the cucumbers to remove as much water as possible; discard the liquid. Add the cucumbers to the sour cream mixture and stir. Drain the onion in the now-empty colander, then add it to the cucumber mixture; discard the liquid. Stir in the dill. Taste and season with salt and pepper. Serve immediately or cover, refrigerate for about 1 hour and serve chilled.