Name: Cucumber Dill Salad Recipe
Ingredients: 2 large English cucumbers (about 2 lbs total): These are preferred for their thin skin, minimal seeds, and less bitter taste, providing the perfect crisp texture without the need for peeling.; 1 medium red onion: Thinly sliced, it adds a pop of color and a sharp, sweet bite that beautifully contrasts the creamy dressing.; 1 ½ teaspoons kosher salt, divided: A crucial ingredient used first to draw excess water from the cucumbers, ensuring a crunchy, not watery, final salad.; 1 cup full-fat sour cream: This forms the rich, creamy, and tangy base of the dressing. Full-fat versions provide the best texture and flavor.; ¼ cup fresh dill, finely chopped: The star herb of the dish. Fresh dill is essential for its bright, grassy, and slightly anise-like flavor that defines the salad.; 2 tablespoons white vinegar: Adds a clean, sharp acidity that cuts through the richness of the sour cream and brightens all the flavors.; 1 tablespoon granulated sugar: Just enough to balance the tang from the vinegar and sour cream, creating a perfectly harmonious dressing without being overly sweet.; ½ teaspoon black pepper, freshly ground: Provides a gentle, woody spice that complements the coolness of the cucumber and dill.

Ingredients

Scale

2 large English cucumbers (about 2 lbs total): These are preferred for their thin skin, minimal seeds, and less bitter taste, providing the perfect crisp texture without the need for peeling.
1 medium red onion: Thinly sliced, it adds a pop of color and a sharp, sweet bite that beautifully contrasts the creamy dressing.
1 ½ teaspoons kosher salt, divided: A crucial ingredient used first to draw excess water from the cucumbers, ensuring a crunchy, not watery, final salad.
1 cup full-fat sour cream: This forms the rich, creamy, and tangy base of the dressing. Full-fat versions provide the best texture and flavor.
¼ cup fresh dill, finely chopped: The star herb of the dish. Fresh dill is essential for its bright, grassy, and slightly anise-like flavor that defines the salad.
2 tablespoons white vinegar: Adds a clean, sharp acidity that cuts through the richness of the sour cream and brightens all the flavors.
1 tablespoon granulated sugar: Just enough to balance the tang from the vinegar and sour cream, creating a perfectly harmonious dressing without being overly sweet.
½ teaspoon black pepper, freshly ground: Provides a gentle, woody spice that complements the coolness of the cucumber and dill.

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Instructions

Prepare the Cucumbers and Onion: Wash and dry the English cucumbers thoroughly. Using a mandoline for uniform slices or a sharp knife, slice the cucumbers into 1/8-inch thick rounds. Slice the red onion as thinly as possible. Place the sliced cucumbers and onions into a large colander set over a bowl.
Sweat the Cucumbers: Sprinkle the cucumbers and onions in the colander with 1 teaspoon of the kosher salt. Toss them gently with your hands to distribute the salt evenly. Let the colander sit for at least 30 minutes, or up to 1 hour. The salt will draw out a significant amount of excess water from the cucumbers, which is the essential secret to preventing a soggy salad. You will see the water collecting in the bowl below.
Rinse and Dry: After the cucumbers have sweat, rinse them thoroughly under cold running water. This step is important to remove the excess salt so your final salad isn’t overly salty. Once rinsed, gently squeeze handfuls of the cucumbers to remove as much remaining water as possible. For best results, place the rinsed cucumbers on a clean kitchen towel or several layers of paper towels and pat them completely dry. The drier your cucumbers are, the crunchier your salad will be.
Mix the Creamy Dill Dressing: In a large mixing bowl (large enough to eventually hold the cucumbers), combine the sour cream, chopped fresh dill, white vinegar, granulated sugar, the remaining ½ teaspoon of kosher salt, and the freshly ground black pepper. Whisk everything together until the sugar has dissolved and the dressing is smooth and well-combined. Take a moment to taste the dressing and adjust if necessary—you may prefer it slightly sweeter, tangier, or with more pepper.
Combine and Chill: Add the dried cucumbers and onions to the bowl with the creamy dill dressing. Use a rubber spatula to gently fold everything together, being careful not to break the cucumber slices. Ensure all the cucumber and onion slices are evenly coated in the dressing.
Rest for Flavor: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time is crucial as it allows the flavors to meld together, deepening the taste of the dill and allowing the cucumbers to absorb some of the tangy dressing. For best results, serve within 4-6 hours of making it.

Nutrition

Serving Size: one normal portion
Calories: 110