Creamy Dilled Cucumber Salad

Recipe from the Wyllie Fox Farm Kitchen

2 english cucumbers, peeled, seeded & sliced thin
2 tbsp salt
½ cup sour cream
3 tbsp fresh chopped dill
1 tbsp white wine vinegar
pinch cayenne
black pepper to taste

In a large bowl, mix cucumbers & salt and allow to sit for 30 minutes.  Meanwhile, combine remaining ingredients.

In a colander, drain & rinse the cucumbers thoroughly under cold running water.  Set aside to drain for 10 minutes.  Squeeze to extract as much liquid as possible.

Transfer cucumbers to a large bowl and mix with sour cream dressing.  Serve immediately or refrigerate for up to 24 hours.

Serves 6-8

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