A Southern Grace: Creamy Cucumber Dill Salad

Creamy Cucumber Dill Salad


Serves 6-8

  • 1/2 cup sour cream
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh minced dill (or 1 teaspoon dried dill)
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt, divided use
  • Freshly ground black pepper, to taste
  • 1-1/2 pounds seedless cucumbers (such as 2 large English cucumbers)
  • 1 bell pepper, thinly sliced
In a medium bowl, stir together the sour cream, vinegar, lemon juice, dill, sugar, 1/4 teaspoon salt, and pepper until well-combined.; cover and refrigerate to let the flavors marry.
Thinly slice the cucumbers and place them in a colander placed over a deep bowl.
Sprinkle with the remaining 3/4 teaspoon salt and stir well to coat all of the slices.
Cover with a paper towel and allow to drain for 2 hours, stirring every 20 minutes or so.
After 2 hours, press down on the cucumbers in the colander to extract any extra moisture.
Spread out the slices on a couple of paper towels and pat dry.
Remove the dressing from the refrigerator and stir in the cucumber slices and sliced pepper. Adjust the seasonings to taste.
Either serve immediately or return to the refrigerator for 1 hour or up to overnight.

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