Boistfort Valley Farm
Community Supported Recipe Box

Cucumber Salad


  • 3 cucumbers
  • 1/2 cup thinly sliced onion
  • 1 Tbsp salt
  • 1/2 cup sour cream or yogurt
  • 1 Tbsp white vinegar
  • 1 1/2 Tbsp oil
  • 1 small bunch minced fresh dill
  • 1/2 tsp sugar


dish: salad
season: summer, fall

Scrub cucumbers but don't peel them. Score length wise with the tines of a fork. Slice them cross wise as thinly as possible. Salt them and let stand for one hour, then rinse them well and blot dry with a paper towel. Combine sour cream, vinegar, oil, sugar and dill. Pour this mixture over the cucumbers and onions, mix well, and refrigerate until chilled.