Cucumber Salad

This is one of the quick sides I whipped up for our impressive 4-course meal last night.  If you are doing Whole30 or no dairy, leave out the sour cream. 

1-2 cucumbers, peeled and thinly sliced

1/4 small red onion or shallot, minced

4T apple cider vinegar (approx. – use more or less to coat cucumbers)

1-2T chopped dill (mine was fresh from the veggie basket; dried is fine as well)

1/2t salt

pinch sugar (omit if desired; I did last night)

3T sour cream (again, omit if desired)

Place cucumbers in a bowl with dill, vinegar, and salt.  Mix thoroughly and allow to sit in refrigerator for a couple of hours, stirring occasionally. 

When ready to serve, drain vinegar and stir in sour cream.  Season with salt and pepper.  I used white pepper, which has a very different taste than black pepper.  My grandmother would use white pepper for certain recipes – the one I remember most was her macaroni salad, so when I am making something light in color and want to focus on other elements in the recipe, I use white pepper.

 

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