Cucumber Salad

cucumbers

salt

sour cream

dill

white distilled vinegar

cayenne pepper

black pepper

In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes.

In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes.

Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayenne, and season with pepper, to taste. Serve immediately, or cover and refrigerate for up to 24 hours.

I LOVED this recipe for its simplicity and taste.  Some complaints are that of it being too 'salty', but I had no such problem.  First off, do NOT use ordinary table salt, yuck.  Use sea salt or kosher salt, there IS a difference...that is one of the ingredients in this recipe, so don't use just any inferior salt!  I let the cukes sit for 25 mins. after salting...they you MUST rinse the cukes WELL in a colander after that, a good 30 secs. Then you must set them, still in colander, on top of a bowl to drain further, as directions state, 10 mins more. The texture of the cukes really stood out--crispyand silky, not the usual hard crunchy bite, getting so bored with that.  The little bit of sour cream worked nicely with the 3 cukes, I used white wine vinegar b/c that's what I had handy.  The dill really makes this dish. My husband and I both enjoyed this dish, and for once, we finished all the cucumber salad! 

I made this salad and ate the whole thing myself over several days. I added the red onion and it is fabulous. I am making it for mothers day.

LOVE IT!  Suggest adding 1/8 cup finely chopped red onions, 1 TBS sugar and 1/2 tomato chopped finely without meat or seeds.

Umm, just okay and I will not make again.  It was dull, so I added a little rice vinegar, and a little sugar, and though improved, it was still "not so much".  Also, do not add salt, or you will end up dehydrated!!!!!!!  Just kidding, but it is salty enough, let me tell you.

I made this dish exacatly as instructed, and made sure to use kosher salt and rinsed REALLY well. It was still too salty, but what I realized was that the pieces of cucumber that were a little thicker (my knife skills aren't exactly amazingdidn't taste nearly as salty as the really thin pieces. I'd make it again (using a mandolin, but make sure the cucumber isn't sliced too thin. I'm assuming it keeps the salt from completely permeating fully through the cucumber...

Despite following the directions to the letter, mine still came out salty and YES, I used Kosher salt and I rinsed probably longer than I needed to...still a bit too salty for my taste. Next time, I'll just make the sour cream mix ahead and add it at the last minute to the cucumbers. Then you don't have to worry about salting to draw out the liquid.

This is the best cucumber salad recipe.  My husband begs me to make it often.

You can even add a little more red pepper for a surprise kick.  Try to lean slice yellow onions too....  Either way it is a different spin  on a great salad!

cucumber salad

Prep Time: 10 minutes

Total: 50 minutes

Servings: 5

Author : Food Network Kitchen

Ingredients

Instructions

Top Similar Recipes from Across the Web

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber Salad

Cucumber salad

Cucumber Salad

Cucumber Salad

Cucumber Salad