Salting and draining the onion along with the cucumbers in this recipe removes the sharp sting of raw onions.
Ingredients
| 1 | cup sour cream |
| 3 | tablespoons cider vinegar |
| 1 | teaspoon granulated sugar |
| 1/4 | cup minced fresh dill |
| Table salt and ground black pepper | |
| 3 | medium cucumbers , sliced, salted, and drained (see directions) |
| 1/2 | medium red onion , sliced very thin, salted and drained with cucumbers |
Instructions
To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
Whisk first four ingredients, and salt and pepper to taste, in medium bowl. Add cucumbers and onion; toss to coat. Serve chilled, adjusting seasonings if necessary.
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