Sour Cream Cucumber Salad
Crisp and cool cucumbers in a refreshing creamy sauce is the perfect side dish for the hot summer months. This is very simple, and you can make it in under 5 minutes. It pairs well with anything grilled or barbequed.
1 medium American cucumber, sliced into 1/4-inch or 1/2 cm slices (do not peel or remove seeds)
1/4 red onion, sliced a little thinner than the cucumber - may sub shallots or any sweet onion
1/2 c of sour cream
1 T white granulated sugar
3 T vinegar - red wine, tarragon, cane, or apple cider vinegars work well
salt and freshly ground black pepper to taste - at the very end, after refrigeration, just before serving
Slice cucumbers and onion, and put in a medium bowl. You should have a 4:1 cucumber to onion ratio. In a small bowl, mix sour cream, sugar, and vinegar well. Fold in sauce to evenly coat vegetables. Put in fridge for 4 hours. Serve cold with salt and pepper to taste at serving time.
Store in refrigerator for up to 2 days.
