There really isn’t anything bad to say about this delicious German cucumber salad. It tastes delightful! I enjoy serving this salad all year round but my favorite time for serving is during the summer because I get to use cucumbers from my very own garden. Nothing tastes better than food that you have grown yourself. Now, if you do not have a garden don’t fret. Just pick up some cucumbers from your local farmer’s market.
Don’t skip the salting and draining the cucumbers part! It’s essential, if you wish to have a crunchy and crispy salad.
Ingredients
2 large cucumbers
1 medium onion
1 tsp Morton salt
1/4 cup Daisy sour cream or yogurt
3 Tbsp Heinz apple cider vinegar
1 tsp Domino sugar
1/4 tsp Morton salt
1/8 tsp fresh ground black pepper
1 Tbsp chopped fresh dill
Fresh dill fronds for garnish
Instructions
Peel cucumbers and cut in half lengthwise. Scrape out the seeds with a spoon and discard. Slice the cucumbers and place into a colander.
Peel the onion, slice it in half lengthwise and then crosswise into thin half-moons. Place into the colander with the cucumber and sprinkle with the salt. Let stand for 10-15 minutes, stirring half way through. Tip out onto paper towels and blot dry.
In the meantime, combine the sour cream, vinegar, sugar sand and pepper, mix well. Add the drained cucumbers and onions, stir. Mix in the dill and cover. Chill for about 2 hours before serving to allow flavors to blend. Garnish with fresh dill fronds just before serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I love to serve this salad with tuna sandwiches and chips.
Your directions say to cut cucumbers in half length wise and scrape the seeds out however the picture you are showing show cucumber slices with seeds…..Which is the right way??????
They are both the right way, Randy. Choose the one that works best for you 🙂
Usually I take the seeds out, as sometimes they can leave a.bitter taste but either way is ok.