Ingredients
Equipment
Method
- Begin by thoroughly washing your cucumbers. Peel them using a vegetable peeler, then slice them in half lengthwise. Carefully scoop out and discard the seeds with a spoon. Once seeded, slice the cucumber halves thinly. Aim for slices about 1/8 to 1/4 inch thick. Place the sliced cucumbers into a colander set over a bowl or in the sink. Sprinkle generously with about 1/2 teaspoon of salt and toss to coat. Let the cucumbers sit for about 15-20 minutes. This salting process draws out excess moisture, preventing a watery salad and ensuring a crisp texture in your finished dish.2 large cucumbers, 1/2 teaspoon salt
- While the cucumbers are draining, prepare the dressing. In a medium-sized mixing bowl, combine the sour cream and mayonnaise. Add the chopped fresh dill, white vinegar, granulated sugar, the remaining 1/4 teaspoon of salt, and black pepper. Whisk all the ingredients together until the dressing is smooth and well-combined. Taste the dressing and adjust seasonings as needed, adding more salt, pepper, or sugar to suit your preference.1 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons finely chopped fresh dill, 1 tablespoon white vinegar, 1 teaspoon granulated sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- After the cucumbers have drained, gently pat them dry with paper towels to remove any remaining surface moisture. Add the dried cucumber slices to the bowl with the creamy dressing. If you're using red onion, add the thinly sliced red onion to the bowl as well. Gently toss the cucumbers and onion (if using) with the dressing until they are evenly coated.2 large cucumbers, 1/4 cup thinly sliced red onion
- For the best flavor and texture, cover the bowl tightly with plastic wrap or a lid. Refrigerate the Best Creamy Cucumbers for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully and ensures the dish is refreshingly cold.
Notes
Store any leftover Best Creamy Cucumbers in an airtight container in the refrigerator. The dish will stay fresh and delicious for up to 3 to 4 days. Freezing is not recommended. This dish is meant to be served cold, so reheating is not necessary or recommended.
