This cucumber salad recipe is one of my favorite ways to use up all those cucumbers from the garden, plus some fresh dill! It's loosely based on a traditional Finnish "kurkkusalaatti" that my mother used to make.
This cucumber makes a great side in the summer when you're serving burgers or barbeque. It's a great alternative to potato or pasta salad. Or you can pile it on crackers or hard tack.
I personally love dill and grow it each summer in my herb garden. I tend to use probably way more than I need to in this recipe, so feel free to adjust the amount accordingly.
This Creamy Dill Cucumber Salad is so quick and easy to make and the crunchy cucumbers and onion are such a nice contrast to the tangy sour cream.
You can really use any type of cucumbers you want, but the smaller and younger ones will have smaller seeds and result in a better-tasting salad.
You don't have to peel your cucumbers, although I do prefer to remove the peels. Mostly because our chickens and ducks love cucumber skins!
Creamy Dill Cucumber Salad
2 medium-sized cucumbers, peeled and thinly sliced (cut into half moons, optional)
1/2 teaspoon Kosher salt
1/2 cup sour cream
2 tablespoons vinegar (I like to use this Champagne vinegar)
1 teaspoon sugar
3 tablespoons sweet onion, thinly sliced
3 tablespoons fresh dill sprigs, rough chopped, plus more for garnish
Fresh cracked black pepper
Put cucumber slices into a medium bowl or colander and sprinkle with salt. Toss to combine, then let sit for an hour. Drain liquid, then squeeze the slices dry with a paper towel or clean kitchen towel.
Whisk the sour cream, vinegar and sugar in the bowl. Stir in the cucumber slices, onion and dill. Season to taste with additional salt and pepper.
Chill for several hours before serving. Garnish with fresh dill sprigs. Serve as a side or with crackers.
