A summer classic, this is an easy recipe that suits almost any meal, but pairs especially well with barbeque. Refreshingly delicious, the tangy notes of the sour cream and the freshness of the dill will make this dish a hit. The Kansas cucumber salad is sure to become a staple in your summer cooking repertoire in no time!
Ingredients
2 cucumbers, chopped (either English or field can be used)
3 green onions, chopped
Salt
For the Sauce
2 tbsp vinegar
½ cup sour cream
1 tsp sugar
½ tsp dried dill
Instructions
- In a large bowl, place the chopped cucumbers. Shake enough salt over the cucumbers to lightly cover them and stir them up to coat.
- Leave cucumbers to rest for approximately ¾ of an hour to an hour.
- Once cucumbers have finished resting, squeeze out all of the juice using a cheese cloth and discard the juice. Place the cucumbers back into the large bowl.
- Add the green onions to the large bowl with the cucumbers.
- In a separate bowl mix the vinegar, sour cream, sugar, and dried dill.
- Add the sauce to the cucumber and green onion mixture in the large bowl and stir to combine.
- Let stand in the fridge for approximately 10 minutes then serve.
Perfect for an outdoor picnic, dinner for one, or a large get-together, this dish serves as the best way to enjoy the summer season.
Lauren Schwartz | Staff Writer
