Creamy Cucumber Salad

Ingredients

4 cucumbers (about 2½ lb / 1.1 kg), peeled and sliced into ¼-inch / 6 mm rounds

1 small sweet onion, thinly sliced into rings

1 Tbsp kosher salt, plus more to taste

½ cup (120 g) sour cream

¼ cup (10 g) fresh dill, finely chopped

2 Tbsp (30 ml) white vinegar

Freshly cracked black pepper, to taste

Instructions

Salt & drain: Set a large colander over a bowl. Add the cucumber rounds and onion rings, sprinkle with 1 Tbsp kosher salt, and toss to coat. Let stand at room temperature 1–2 hours to draw out excess water.

Dry well: Spread the cucumbers and onions on a paper towel–lined sheet and pat dry with more paper towels until no longer wet.

Make the dressing: In a medium bowl, whisk together the sour cream, dill, vinegar, and a few cracks of black pepper.

Toss & adjust: Add the dried cucumbers and onions; toss to coat. Taste and adjust pepper, vinegar, or a pinch more salt as needed. Serve chilled or at cool room temperature.

Make-Ahead: Salt and dry the cucumbers/onions as above, then refrigerate separately from the dressing. Combine just before serving.