Cucumber Salad with Dill Yogurt

A friend of mine from Houston Texas introduced me to the pleasures of cucumber salad. She was obsessed with cucumbers and red onions in vinegar. We ate bowl fulls to curb our hunger.

I am the only one in the house who will eat this type of stuff. Stephen is anti condiments especially anything that closely resembles mayonnaise. The kids will only eat salad with Ranch dressing but they will eat cucumbers. I halved the recipe mixing their half with ranch and my half with yogurt rather than sour cream. I wish my friend were here to share a bowl.

Source: Rachael Ray
5 cucumbers (about 2 1/2 pounds)—peeled, halved lengthwise, seeded and sliced on an angle 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3 hours.

In a large bowl, whisk together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.