Cucumber Dill Salad in Sour Cream Dressing

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

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Cucumber Dill Salad in Sour Cream Dressing
Cook Time 50 minutes
Passive Time overnight
Preparations
(each preparation makes 7 cups)
Ingredients
Ingredients by volume:
Ingredients by weight:
Cook Time 50 minutes
Passive Time overnight
Preparations
(each preparation makes 7 cups)
Ingredients
Ingredients by volume:
Ingredients by weight:
Instructions
Day before: 15-20 minutes
  1. 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
  1. Separate the dill leaves from the dill stem, and mince the leaves. This should produce approximately 1/4 cup minced dill.
  2. Whisk together the dressing: sour cream, dill, apple cider vinegar, almond extract, and salt.
  3. 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.
  4. Add cucumbers to the dressing, mixing until they are coated.

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