Though cucumbers are not quite in season yet, I've been craving this light and creamy cucumber salad that has been making an appearance on our dinner table at family gatherings -- and for no special reason at all -- for about as long as I can remember.
It's the perfect accompaniment for the Virtual Easter Dinner that I'm participating in, and for those of you watching your wallets, it's a relatively frugal recipe as well.
Virtual Easter Dinner Potluck
- Monday ~ Laura from Real Mom Kitchen shares Orange-Glazed Ham
- Tuesday ~ Shaina from Food For My Family shares Spring Orzo Pasta
- Thursday ~ Tiffany from Eat at Home shares Goat Cheese Biscuits
- Friday ~ Aimee from Simple Bites shares Rosemary Potato Strudel
- Saturday ~ Liz from Hoosier Homemade shares an Easter Dessert
The cast of characters in this recipe includes fresh cucumbers, a large onion, and sour cream, among a few other staples that you likely already have in your pantry right now.
Slice up both the cucumbers and the onion very thin.
You could use a mandolin or a food processor if you prefer, but I opted to do it by hand, as that was the way I learned this recipe many years ago.
Then you give them a generous salting and let them marinate for about an hour. The salt will help draw the water out, and giving them a good stir every so often will help this process along.
Now it's time to get your hands a little dirty! Reach in and grab a handful of the cucumber and onion mixture and squeeze out as much water as you can. Get the kids involved in this step -- trust me, they'll love it. Continue to do this for the rest of the mixture.
Whisk together the sour cream, vinegar, water, and ground pepper to taste, and stir together with the cucumber mixture. You can serve it right away, or refrigerate it for a couple of hours to help temper the onion if you're not a fan of raw onions. I like to sprinkle a little paprika on top for presentation, but it's not a necessary ingredient.