Ingredients
Equipment
Method
- Wash and thinly slice the cucumbers. Aim for slices that are about 1/8 to 1/4 inch thick. You can do this with a sharp knife or a mandoline slicer for uniform thickness. Place the sliced cucumbers in a medium-sized mixing bowl.2 large cucumbers
- For a firmer salad and to draw out excess water, you can lightly salt the cucumber slices. Sprinkle about 1/2 teaspoon of salt over the cucumber slices, toss gently, and let them sit for about 10-15 minutes in a colander set over a bowl. This process helps prevent the salad from becoming watery. After 10-15 minutes, gently press on the cucumbers to remove any excess liquid, then discard the liquid. Pat the cucumbers dry with a paper towel.2 large cucumbers, to taste salt
- In a separate small bowl, combine the mayonnaise, sour cream, dill pickle juice, dried dill weed (or fresh dill), garlic powder, onion powder, and black pepper. Whisk these ingredients together until the dressing is smooth and well combined. Taste the dressing and adjust seasonings if needed. Be mindful of the salt, as the pickle juice already provides a salty kick.1/2 cup dill pickle juice, 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon dried dill weed, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, to taste salt
- Pour the prepared ranch dressing over the sliced cucumbers in the main mixing bowl. Gently toss everything together, ensuring that all the cucumber slices are evenly coated with the creamy dressing.2 large cucumbers, 1/2 cup dill pickle juice, 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon dried dill weed, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, to taste salt
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together and the cucumbers to become perfectly crisp-tender. Before serving, give the salad another gentle toss. Garnish with fresh dill sprigs or extra pickle slices if desired.2 large cucumbers, Fresh dill sprigs or extra pickle slices
Notes
Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended. If it seems dry after refrigeration, toss with a tablespoon of extra pickle juice or dressing.
