The secret is marinating the cucumbers and then adding the sour cream just before serving Don’t make extra to have leftover. It’s quick to make and is not as creamy and crisp the next day.
PardonYourFrench introduced me to this recipe. The herbs I use are dill and chives. I also use less sugar than she does. Any combination of fresh herbs work well.
- 1 large cucumber, partially peeled and sliced in half moons
- 1 teaspoon salt
- 1 tablespoon good quality white wine vinegar
- 1/4 teaspoon sugar
- 1 small shallot, chopped fine
- 1 tablespoon sliced chives
- 1/2 teaspoon pepper
- 1 teaspoon or more fresh dill, chopped
- 1/4 cup sour cream or creme fraiche
- 1/2 teaspoon sea salt
- Place sliced cucumbers in a colander and sprinkle 1 teaspoon salt over them. Toss with your hands.
- Cover with a plate and allow to drain in the sink 30 minutes
- In a small bowl stir together sugar and vinegar. Add the pepper, shallot, chives and dill.
- Rinse cucumbers under cold water and drain well. Wrap them in a towel to absorb the water
- Place cucumbers in a bowl and toss in marinade. Cover and refrigerate until ready to serve.
- Just before serving mix in sour cream or creme fraiche and sea salt