Recipe shared by Company's Coming Salads by Jean Pare
A favorite that is one of easiest
Cucumber, medium size, with peel 3
salt 11/2 tsp. (7 ml)
Sour cream 1 cup (250 ml)
Dill weed 1/2 tsp. (2 ml)
Using a dinner fork, score clean cucumbers from top to bottom all around
the outside. Slice thinly. Sprinkle with salt. Stir and allow to stand
about 1/2 to 1 hour. Drain well.
Stir dour cream and dill weed together. Pour over cucumbers. Stir to
cover all pieces. Serve. If time is short, stir salt into sour cream and
dill. Combine with cucumber just before serving to prevent cream from
becoming too thin to standing. Serve 12 to 15
Variation: Add 2 tbsp. (30ml) lemon juice. 2 tbsp. (30 ml) parsley and 2 tbsp. (30 ml) granulated sugar.
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