We recently dined at a Polish Restaurant where they served a cucumber salad in sour cream, called Mizeria. Although my favorite cucumber salad is pickled, my hubby prefers the sour cream style. After trying several recipes and feeling each one was missing something, I decided to just create my own. My hubby loves these and that’s good enough for me!

Sour Cream Cucumber Salad

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

2 large cucumbers, peeled and sliced thin
2 teaspoon kosher salt
½ cup sour cream
2 Tablespoon white vinegar
3-4 green onions, chopped (both tops and bottoms)
2 Tablespoons fresh dill, chopped (or 1 Tablespoon dried dill)
1 teaspoon sugar
1/16 teaspoon garlic powder
¼ teaspoon black pepper
Salt to taste

Directions

Place the sliced cucumbers in a colander, sprinkle with the salt, toss and let rest for 30 minutes.
After the 30 minutes, rinse the cucumbers and let drain.
When thoroughly drained, place in a bowl (pat dry if necessary).
Add the remaining ingredients and stir to coat.
Add salt if needed.
Refrigerate until ready to serve.