Cucumber Dill Salad in Sour Cream Dressing

If you like pickles, and you also like sour cream, then you’ll probably like this.

Cucumber Dill Salad in Sour Cream Dressing

Cook Time 55 mins
Total Time 55 mins
Servings 1 (each preparation makes 7 cups)


Ingredients by volume:

  • 3 cucumber
  • .6 oz fresh dill
  • 8 oz sour cream
  • 3 tbsp apple cider vinegar
  • .5 tsp almond extract
  • .5 tsp salt

Ingredients by weight:

  • 750 g cucumber
  • 20 g fresh dill
  • 225 g sour cream
  • 50 g apple cider vinegar
  • 3 g almond extract
  • 3 g salt


Day before: 15-20 minutes

  • Peel the cucumbers, then halve or quarter them lengthwise and slice thinly - I used the 2mm slicing blade on my food processor. Cover the slices with cold water and refrigerate overnight - about 15-20 minutes with a food processor.

Day of: 20-35 minutes

  • Separate the dill leaves from the dill stem, and mince the leaves. This should produce approximately 1/4 cup minced dill.
  • Whisk together the dressing: sour cream, dill, apple cider vinegar, almond extract, and salt.
  • Drain the cucumbers and, in batches, squeeze with paper towels or run through a salad spinner to remove excess water. Using a salad spinner is both faster and more effective.
  • Add cucumbers to the dressing, mixing until they are coated.