In surfing blogs today I came across a recipe that I didn't have to make a trip to the store to get ingredients and was simple and easy to prepare. I had cucumbers and dill from the farmers market and chives in my patio garden. Jen at A2eatwrite says she first tried this dish while living in Russia. I agree with her in saying this is a "wonderfully refreshing summer treat". To view her original recipe please visit her blog right now....I will wait...aren't you glad you did? I knew you would be!!! Jen is blogging from Michigan where she teaches. We both have a deep seated joy in life and family; both celebrate a birthday in July and are kindred spirits in the kitchen.
I am submitting this to Bookmarked Recipes, a weekly blog event hosted by Ruth over at Ruth's Kitchen Experiments.
**Cucumbers in Sour Cream**
2 cucumbers
1 cup reduced fat sour cream
2 tablespoons cider vinegar (Jen says white balsamic works well; I used Champagne vinegar because that is what I had)
4 tablespoons snipped fresh chives (or equivalent number of dried teaspoons)
2 tablespoons snipped fresh dill (or 2 tsp dried dill)
pepper to taste
2 teaspoon salt
If the cucumbers have been waxed, peel them; otherwise, wash them well but leave the peel on. Slice the cucumbers very thin and pat them dry with paper towels.
Mix together the remaining ingredients, adding vinegar to taste. Stir in cucumbers. Let stand at room temperature for 30 minutes before refrigerating. NOTE: This is a VERY important step.
Serve well-chilled.
Serves 6
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
Great flavours Val...cool, simple and refreshing.
ReplyDeleteYou can't really go wrong with a simple cucumber salad like that. Looks lovely and fresh.
ReplyDeleteVal, what do you mean by "if they have waxed the cucumbers...?" First time I've heard of this. Is this some way of preserving them?
ReplyDeleteThe recipe sounds very refreshing.
Wow, Val, what a lovely surprise! Thanks for the linky love.
ReplyDeleteAgain, I'm so glad you enjoyed it. And your photo is absolutely lovely.
Nice side dish. Love dill and cucs.
ReplyDeleteHey simple and great ingredients for great flavor, my kind of meal!
ReplyDeleteIvy: Here they wax cucumbers, apples...(can't think of anything else at the moment) to make them shine and look more appealing to the consumer. You have to peel the skin off anyway with garden cukes. I always purchase English cucumbers so this is not a concern because they come in plastic wrap and you eat the skin.
ReplyDeleteNice and yummy recipe Vall!Gloria
ReplyDeleteI love this, Val! It is one of my favorite ways to eat cucumbers. My Hungarian MIL makes this a lot. Looks great!
ReplyDeleteMmm, they look creamy and delicious.
ReplyDeleteI'd never heard of waxing cucumbers either!
ReplyDeleteWhat a lovely summer salad Val :)
Val, this sounds really tasty and very easy to make as well (always love recipes like that!)
ReplyDeleteThanks for sending it into the bookmarked recipes round up
Isnt that easy or what?? and looks so fresh.
ReplyDeleteThis sounds easy and seems to be packed with flavors.
ReplyDeleteBookmarked already - I am *so* making this for our big BBQ in 10 days' time. Yes, we are still living in hope that we'll get a warm September and that the BBQ won't be rained out!!
ReplyDeleteLooks a lovely cucumber salad Val :)
ReplyDeleteRosie x
This sounds like a really nice way to enjoy some cucumber.
ReplyDelete