Ingredients:

  • 2 large English cucumbers (approximately 600g), thinly sliced
  • 1 teaspoon salt
  • 1 cup (240ml) sour cream, full-fat for the best flavour
  • 1/4 cup (60ml) white vinegar
  • 2 tablespoons freshly chopped dill
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 small red onion, thinly sliced (optional)

Instructions:

  1. Thinly slice the cucumbers and place them in a colander. Sprinkle with salt and toss gently. Let them sit for 30 minutes to drain.
  2. While the cucumbers are draining, whisk together the sour cream, vinegar, dill, sugar, and pepper in a large bowl.
  3. Gently squeeze out any remaining liquid from the cucumbers. Add the cucumbers (and red onion, if using) to the sour cream dressing and toss to combine.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Give the salad a final toss before serving. Taste and adjust seasoning (salt, pepper, vinegar) as needed.