20 September 2011

Cucumber Salad

Mark's mom makes a delicious Cucumber Salad, but we can never seem to make it as good as she does. He found this recipe from the Food Network Kitchens and it comes close:


3 medium cucumbers (about 2 1/4 pounds), peeled, halved lengthwise, & thinly sliced
2 T. kosher salt
1/4 cup + 2 T. sour cream
3 T. chopped fresh dill
1 T. white distilled vinegar
Pinch of cayenne pepper
Freshly ground black pepper


In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour.

In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes.

Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayene pepper, and season to taste with the black pepper.

Serve immediately, or cover and refrigerate for up to 24 hours.

This is one recipe from Midweek Connections Menu on September 14, 2011.

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