Name: Creamy Dill Cucumber Onion Salad Recipe
Ingredients: Cucumbers: 2 large English cucumbers (or 3-4 medium regular cucumbers). English cucumbers are often preferred due to their thinner skin (no peeling necessary if you like!) and fewer, smaller seeds. If using regular cucumbers, you might want to peel them and scoop out the larger seeds for a less watery salad. The crispness of the cucumber is the backbone of this dish.; Onion: 1 small red onion (or 1/2 medium red onion). Red onion offers a beautiful color contrast and a milder, slightly sweeter bite than yellow or white onions. Slice it very thinly so it melds beautifully with the other ingredients without overpowering them. A sweet Vidalia onion would also be a fantastic choice.; Sour Cream: 1 cup full-fat sour cream. This is the heart of the creamy base, lending a wonderful tang and richness. For a slightly lighter version, you could experiment with light sour cream, but full-fat provides the best texture and flavor.; Mayonnaise: 1/2 cup good quality mayonnaise. Mayo adds another layer of creaminess and a subtle richness that complements the sour cream perfectly. Use your favorite brand; a full-fat version will yield the creamiest results.; Fresh Dill: 1/4 cup freshly chopped dill. Fresh dill is non-negotiable for the best flavor! Its feathery fronds impart a unique, slightly anise-like, grassy freshness that defines this salad. If you absolutely must use dried dill, start with 1 tablespoon and adjust to taste, but fresh is highly recommended.; White Vinegar: 2 tablespoons white vinegar (or apple cider vinegar). The acidity from the vinegar cuts through the richness of the dressing, brightens the overall flavor, and adds a necessary tang. Lemon juice can be a good substitute if preferred.; Granulated Sugar: 1 teaspoon (optional, but recommended). A small amount of sugar helps to balance the tanginess of the sour cream and vinegar, enhancing the overall flavor profile. Adjust to your preference.; Salt: 1 teaspoon, plus more for sweating the cucumbers and to taste. Salt is crucial not only for flavor but also for drawing excess moisture out of the cucumbers, preventing a watery salad.; Freshly Ground Black Pepper: 1/2 teaspoon, or to taste. Freshly ground pepper provides a gentle warmth and complexity.

Ingredients

Cucumbers: 2 large English cucumbers (or 3-4 medium regular cucumbers). English cucumbers are often preferred due to their thinner skin (no peeling necessary if you like!) and fewer, smaller seeds. If using regular cucumbers, you might want to peel them and scoop out the larger seeds for a less watery salad. The crispness of the cucumber is the backbone of this dish.

Onion: 1 small red onion (or 1/2 medium red onion). Red onion offers a beautiful color contrast and a milder, slightly sweeter bite than yellow or white onions. Slice it very thinly so it melds beautifully with the other ingredients without overpowering them. A sweet Vidalia onion would also be a fantastic choice.

Sour Cream: 1 cup full-fat sour cream. This is the heart of the creamy base, lending a wonderful tang and richness. For a slightly lighter version, you could experiment with light sour cream, but full-fat provides the best texture and flavor.

Mayonnaise: 1/2 cup good quality mayonnaise. Mayo adds another layer of creaminess and a subtle richness that complements the sour cream perfectly. Use your favorite brand; a full-fat version will yield the creamiest results.

Fresh Dill: 1/4 cup freshly chopped dill. Fresh dill is non-negotiable for the best flavor! Its feathery fronds impart a unique, slightly anise-like, grassy freshness that defines this salad. If you absolutely must use dried dill, start with 1 tablespoon and adjust to taste, but fresh is highly recommended.

White Vinegar: 2 tablespoons white vinegar (or apple cider vinegar). The acidity from the vinegar cuts through the richness of the dressing, brightens the overall flavor, and adds a necessary tang. Lemon juice can be a good substitute if preferred.

Granulated Sugar: 1 teaspoon (optional, but recommended). A small amount of sugar helps to balance the tanginess of the sour cream and vinegar, enhancing the overall flavor profile. Adjust to your preference.

Salt: 1 teaspoon, plus more for sweating the cucumbers and to taste. Salt is crucial not only for flavor but also for drawing excess moisture out of the cucumbers, preventing a watery salad.

Freshly Ground Black Pepper: 1/2 teaspoon, or to taste. Freshly ground pepper provides a gentle warmth and complexity.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cucumbers (The Crucial Step!):
- Wash your cucumbers thoroughly. If using regular cucumbers with thick or waxy skin, peel them. For English cucumbers, peeling is optional.
- Slice the cucumbers thinly, about 1/8-inch thick. A mandoline slicer is fantastic for achieving uniform slices, but a sharp knife and a steady hand work perfectly well.
- Place the cucumber slices in a colander set over a bowl. Sprinkle them generously with about 1 teaspoon of salt, tossing gently to coat.
- Let the cucumbers sit for at least 30 minutes, or up to 1 hour. This process, known as “sweating,” draws out excess water from the cucumbers. You’ll be surprised how much liquid is released! This step is vital to prevent your final salad from becoming watery and ensures the cucumbers stay crisp.
- After sweating, gently pat the cucumber slices dry with paper towels. Don’t squeeze them too hard, just a gentle pat to remove surface moisture. Discard the collected liquid.

Prepare the Onion:
- Peel the red onion and slice it very thinly. If you find raw onion too pungent, you can soak the thin slices in a small bowl of ice water for about 10-15 minutes while the cucumbers are sweating. This mellows the flavor significantly. Drain well and pat dry before adding to the salad.

Whisk Together the Creamy Dressing:
- In a large mixing bowl (large enough to hold all the salad ingredients), combine the sour cream, mayonnaise, chopped fresh dill, white vinegar, sugar (if using), 1/2 teaspoon of salt (you can adjust later), and freshly ground black pepper.
- Whisk these ingredients together until smooth and well combined. Taste the dressing at this point. Does it need a little more salt, pepper, sugar, or vinegar? Adjust the seasonings to your personal preference. Remember, the flavors will meld and intensify as the salad chills.

Combine Ingredients:
- Add the drained and patted-dry cucumber slices and the thinly sliced red onion to the bowl with the creamy dressing.
- Gently fold everything together using a rubber spatula or a large spoon, ensuring all the cucumber and onion slices are evenly coated with the dressing. Be gentle to avoid bruising the cucumbers too much.

Chill for Flavor Meld:
- Cover the bowl tightly with plastic wrap or a lid.
- Refrigerate the salad for at least 1 hour before serving. This chilling time is crucial! It allows the flavors to meld together beautifully, for the cucumbers to marinate slightly in the dressing, and for the salad to become perfectly cool and refreshing. For best results, chill for 2-4 hours.

Final Taste and Serve:
- Before serving, give the salad a gentle stir. Taste it one last time and adjust seasonings if necessary. Sometimes, after chilling, it might need a touch more salt or a tiny bit more dill.
- Garnish with a little extra fresh dill, if desired, for a beautiful presentation.

Nutrition

Serving Size: One Normal Portion
Calories: 150-200