By Kathryn Washburn Breighner
We grew up on cucumbers and onions in two versions--in vinegar and water or in sour cream. We love both especially this time of year when I can walk outside and harvest cucumbers and onions from the garden. The sour cream version that I make will be your new favorite for a potluck dinner. This dish is always devoured.
3/4 c sour cream
1 1/2 T lemon juice
2 med cucumbers sliced thin
3/4 c sliced onions
salt, pepper and minced fresh dill to taste
In the bottom of a serving bowl, sprinkle salt, pepper, and dill. Top with a layer of cucumbers and onions. Layer again with salt, pepper and dill and cukes and onions until you have 3 layers of veggies and seasonings ending with a layer of onions.
Evenly spread the sour cream on top of the mixture. Cover with plastic wrap placing the plastic wrap directly on the sour cream. Refrigerate for at least 2 hours.
Before serving, stir in lemon juice. This salad will last several days--if there is any left to save!
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