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Creamy Cucumber Salad with Dill and Vinegar

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A refreshing and creamy cucumber salad with dill and vinegar, perfect for summer. The key is salting the cucumbers to keep them crisp and the dressing creamy.

Ingredients

Scale
  • 2 large English cucumbers (or 3–4 medium Persian cucumbers)
  • 1 cup (240 ml) full-fat sour cream
  • 3 tablespoons (45 ml) white vinegar
  • ¼ cup (15 grams) chopped fresh dill
  • 1 teaspoon (5 grams) kosher salt (for salting cucumbers), plus more to taste
  • ½ teaspoon (2 grams) freshly ground black pepper
  • 1 teaspoon (4 grams) granulated sugar
  • Optional: ¼ cup thinly sliced red onion or shallot

Instructions

  1. Wash and dry cucumbers. If using English cucumbers, leave skin on. Slice into thin rounds, about ⅛-inch thick.
  2. Place sliced cucumbers in a colander set over a bowl or in the sink. Sprinkle with 1 teaspoon kosher salt and toss gently. Let sit for 20-30 minutes.
  3. Rinse cucumbers briefly with cold water to remove excess salt. Pat dry thoroughly with a clean kitchen towel or paper towels.
  4. In a large bowl, combine 1 cup sour cream, 3 tablespoons white vinegar, 1 teaspoon sugar, and ½ teaspoon black pepper. Whisk until smooth.
  5. Fold in ¼ cup chopped fresh dill until evenly distributed.
  6. Add dried cucumber slices to the bowl with dressing. Gently fold until every slice is coated.
  7. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  8. Before serving, stir and adjust seasoning with salt or pepper if needed. Garnish with extra fresh dill.

Notes

Salting and draining the cucumbers is essential to prevent the dressing from becoming watery. For best results, let the salad rest for at least 30 minutes before serving. Leftovers keep for 2-3 days in the refrigerator.

Nutrition

Keywords: cucumber salad, creamy cucumber salad, dill, vinegar, summer salad, easy side dish

Find it online: https://elaraeats.com/creamy-cucumber-salad-with-dill-and-vinegar/