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This tangy cucumber salad has been my go-to summer dish forever, giving you a cool break from heavy BBQ fare. The zippy cream dressing with crunchy cucumbers makes the ultimate refreshing side when the weather turns blistering hot.
I whipped up this salad during an awful heat spell when I couldn't bear turning on the oven. Now my family asks for it at every get-together from the start of summer right through to its end.
Key Ingredients
- Fresh cucumbers: Pick ones that feel firm with no mushy parts for maximum crispness
- Small yellow or red onion: Yellow works great but red gives a pretty pop of color
- Light sour cream: Adds smoothness without being too heavy
- White distilled vinegar: Brings that perfect tang to balance things out
- Sugar: Cuts the acid and makes the cucumber taste even fresher
- Fresh dill: The must-have herb that makes this salad truly unforgettable
Simple Preparation
- Get Your Veggies Ready:
- Peel cucumbers and cut into thin slices using either a sharp knife or food slicer for even thickness. Dice the onion into tiny bits so its flavor spreads throughout the whole dish.
- Set Up Your Foundation:
- Throw your sliced cucumbers and diced onion into a big bowl. Make sure there's plenty of room to mix everything without making a mess.
- Whip Up Your Dressing:
- In another bowl, stir light sour cream, white distilled vinegar, sugar, and chopped dill until smooth. Mixing separately means every ingredient gets properly blended before coating the veggies.
- Mix and Chill:
- Pour your creamy mixture over the cucumbers and gently toss until everything's coated. Cover the bowl well and stick it in the fridge for at least an hour, though several hours works better to let all the flavors come together.
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The dill really turns this basic salad into something special. When I was little, my grandma grew tons of dill in her garden, and whenever I smell this salad, I'm instantly back in her summer kitchen where she'd make this almost every day.
Keeping It Fresh
You can keep this cucumber salad in the fridge for up to three days if it's in a sealed container. The flavors actually get better overnight as the cucumbers slightly pickle in the tangy mix. If you're making it way ahead of time, you might want to add the dressing just a few hours before serving so the cucumbers stay nice and crisp.
Make It Your Own
The standard version tastes amazing, but you can always switch things up. Try adding some halved cherry tomatoes for color and a touch of sweetness, or swap some sour cream for Greek yogurt to get more protein. Want a Mediterranean feel? Toss in some crumbled feta and a bit of lemon zest. The basic recipe works great with these tweaks while staying cool and refreshing.
What To Serve With It
This flexible salad goes great with anything off the grill, especially spicy foods where its cooling effect really shines. Put it next to burgers, BBQ ribs, or grilled chicken for a perfect summer meal. For a quick lunch, enjoy it with some crusty bread and cold cuts. It's also fantastic as a sandwich topping or stuffed into pita bread with some protein.
Where It Comes From
You'll find creamy cucumber salads in many Eastern European and Nordic food traditions. This version takes cues from old German and Polish recipes that immigrants brought to America. People originally made these salads to use up all the cucumbers from summer gardens, and they became family favorites in homes where growing veggies was common. They were especially valued before everyone had air conditioning.
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Frequently Asked Questions
- → Is it okay to use full-fat sour cream instead of light?
Absolutely, full-fat sour cream works fine and gives a richer taste. Adjust the amount slightly if needed for the texture you prefer.
- → What type of cucumbers should I use?
Both English and regular cucumbers work great. Just peel them for that smooth, creamy-textured feel.
- → How much time should the dish chill in the fridge?
Give it at least an hour in the fridge so the flavors meld, but letting it sit longer only makes it better.
- → Can dried dill replace fresh dill?
Sure thing! While fresh dill has a bolder taste, dried works too. Reduce the amount to about one-third since dried is more concentrated.
- → How long does this dish stay fresh in the fridge?
It’ll last 2–3 days in a sealed container in the fridge. Note that cucumbers might release water, so stir before serving.
- → What other ingredients could I throw in?
Feel free to experiment! Add sliced radishes, a sprinkle of garlic powder, or parsley for some extra punch.