Reader Recipe
Cucumbers and Sour Cream

Jane Morgan | United Cooperative Services

When made with care, this cool, creamy and crunchy combination elevates just about anything (especially lamb burgers). “My mom would make this side dish in the summer to serve with grilled meat,” Morgan says. “It was always a delicious contrast that tasted like summer.” Note that the cucumbers need to drain for an hour, so plan accordingly.

4 small, firm cucumbers
1 small red onion, thinly sliced
Salt (about 1/2 teaspoon for each cucumber)
3/4 cup sour cream
2 tablespoons apple cider vinegar
1 teaspoon sugar
3 tablespoons fresh minced dill (or 1 tablespoon dried)

1. Peel the cucumbers, halve lengthwise, scoop out the seeds and cut them into thin slices.

2. Combine the cucumber slices, onion and salt in a large bowl and toss to combine; transfer mixture to a colander and drain 1 hour.

3. In a separate bowl, combine the sour cream, vinegar, sugar and dill.

4. Rinse the cucumber mixture to remove salt, then drain and pat dry with paper towels to remove excess moisture. Fold the cucumbers and onions into the sour cream mixture, taste and adjust seasonings as desired, and refrigerate at least 30 minutes before serving.

Serves 3–4.

Cook’s Tip

Feel free to substitute an equal amount of fresh mint or tarragon for the dill.

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